Bring milk with vanilla pod to a boil. Remove the pod from the milk, scrape out the vanilla pulp and stir in the milk. Beat egg yolks with sugar and vanilla sugar until thick and light. Sift cornstarch over the egg yolks and carefully fold in with a whisk. Pour hot milk into egg yolk mixture, stirring gently throughout. Put on the hot stove top, beat the egg white-milk mixture continuously, bring to a boil until the crème reaches the right consistency. Fold whipped cream into the cooled crème.
Boil water, milk, sugar, salt and butter in a saucepan (with sandwich bottom). Then remove saucepan from hot stove, add flour all at once and stir with a wooden spoon. Put the saucepan back on the hot plate and stir until the dough separates from the bottom of the saucepan. Then remove from heat. Gradually beat eggs into batter until smooth. Add baking powder to the cooled dough. Place parchment paper on a baking sheet. Fill the smooth dough into a piping bag. Form a large ring (O15 cm) with the dough by circling several times. Sprinkle with flaked almonds. Bake at 180 degrees for about 25-half hours until golden. Do not open the oven door during baking. Separate dough horizontally into two parts with a kitchen knife. Remove the lid.
Pour in the prepared cream, put the lid on one more time. Finally, sprinkle lightly with dust.