I started this recipe a week or so ago and made a few modifications along the way and now I'm quite happy with it.
It consists of an almond frangipane base which is filled with a Spanish style crema (custard) and finally it's served up with salted caramel ice cream and some spun caramel sugar.
To put everything together, use a silicone mold. Mine is 10cm diameter. Fill the bottom with almond mix (piping bags help).
Then add a layer of crema, not all the way to the edge. And top with more almond mix. You can use a warm knife to spread it out.
Top with flaked almonds and bake at 175°C (357f) for 16 mins until lightly browned.
The spun sugar is simply, melted, but cooling, sugar, dip a whisk in and spin the handle between your hands. Not recommended for beginners. Start slowly if you try this!