Almond cream

1. In a bowl place all the ingredients, the softened butter cut in pieces with the powdered sugar, the almond meal and the eggs.
2. Beat with an electric whisk for about 2 minutes until you have a smooth and homogeneous mixture.
3. Cover with cling film and keep in the fridge.

Pastry cream

1. Place the milk with the scraped vanilla bean in the milk and bring to a boil.
2. Meanwhile, whisk the egg yolks with the sugar and cornstarch for 1 minute.
3. Pour in the vanilla bean-free milk gradually while whisking.
4. Return the mixture to the pan over medium heat and bring to a boil while whisking constantly.
5. At the first boil, continue to cook for another minute.
6. Transfer the cream to a rectangular dish and cover with cling film.
7. Place in the refrigerator until completely cooled.

Frangipane cream

1. Place the almond cream in a large container with the pastry cream.
2. Beat with an electric whisk for 1-2 minutes until smooth.
3. Use immediately or store in the refrigerator.