Make the cake.

Preheat the oven to 350 degrees.

Spray two 8-inch square pans with cooking spray.

Cut parchment paper to fit the bottom of each pan and line the pans. Spray the parchment very lightly with the cooking spray. Set the pans aside.

Sift the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In the bowl of an electric mixer on medium speed, cream the butter and sugar together until the butter is pale in color and very fluffy – about 5 minutes.

Add the eggs, egg yolks, vanilla, and almond extract and beat until well combined.

Spoon in half of the flour mixture and mix on low speed until almost combined.

Pour in the buttermilk and continue to mix until the liquid is incorporated.

Add the remaining flour mixture.

Mix until just combined. Don’t overmix the batter.

Divide the batter between the two pans.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.

Place the cakes on a wire rack to cool completely.

Make the pastry cream.

In a medium saucepan over medium heat, stir together 1 cup of the cream, sugar, and salt.

Bring to a simmer, stirring often.

Meanwhile, whisk the cornstarch, flour, remaining ½ cup of the cream, and egg yolks together until smooth.

When the cream mixture is steaming, but not scalded, slowly drizzle some of the hot cream into the egg yolks, whisking constantly, to temper them and prevent the yolks from scrambling.

Pour the egg and cream mixture back into the remaining simmering cream.

Bring the mixture to a boil, stirring constantly to prevent scorching and lumps.

Allow the mixture to cook until very thick and you can see bubbles begin to erupt in the center of the pan.

Spoon the pastry cream into a heat-proof bowl.

Whisk in the vanilla and the butter until fully combined and smooth.

Place plastic wrap onto the surface of the cream to prevent skin from forming.

When cool enough to handle, place the bowl into the refrigerator and chill until cold – at least an hour or overnight.

Make the frosting.

In the bowl of an electric mixer on medium speed, combine the butter, powdered sugar, sweetened condensed milk, whipping cream, vanilla, and almond extract.

Beat on low speed to combine the ingredients and then increase the speed to high.

Whip the mixture until very light and fluffy – about 5 minutes.

Toast the almonds.

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper or a silicone mat. Set aside.

In a large bowl, toss the almonds with water to moisten the nuts.

Sprinkle in the sugar, tossing to coat the almonds.

Spoon the nuts and any remaining sugar onto the prepared baking sheet and spread out into an even layer.

Bake in the preheated oven, tossing with a spatula every 5 minutes until the nuts and sugar have turned golden and the nuts are coated with melted sugar and are a light caramel color. Timing will depend on what size baking sheet you are using. Mine took about 25 minutes to get a light caramel color on the nuts.

Remove the pan from the oven and allow the almonds to come to room temperature.

Assemble the cake.

Peel the parchment off of the cake bottoms.

Place one layer of cake on a large plate.

Spread ½ cup to 1 cup of the pastry cream on top, leaving about a ½-inch border on all edges.

Place the second cake on top of the pastry cream.

Use an offset spatula to frost the top and edges with the frosting. Try to get an even layer all around.

Press the toasted almonds into the frosting on the sides and top of the cake until there is no visible frosting.