For the cream, whisk egg yolks with sugar, mix in cream, whisk over a bain-marie until thicken. Transfer from heat, put in water with ice and keep whisking, mix in thinly sliced butter until of a light consistency, then place in a cold place.

For the dough, whisk egg whites into firm foam, adding sugar in draughts. Combine the mix with nuts and divide into two.

Line baking sheet with parchment paper and draw an 9-inch-diameter pattern. Fill the circle with the half of dough and bake 15 minutes at 302 °F (150 °C). Repeat with the second cake.

Spread the cream onto cooled cakes and place them one on another. Spread the cream atop and scatter with almonds. Put in the refrigerator for 2 hours.

Before serving, dust with powdered sugar.