Keep an eye on the temperature, moving the pan off the heat briefly if needed, then add the egg yolks and whisk vigorously. It mustn't curdle! Keep stirring until it thickens – to a custard-like consistency.

Take it off the heat and let it cool (stir it now and then as it cools so a skin doesn't form on top).

Put room-temperature butter in a bowl and whip it. About 5-10 minutes – you'll end up with a beautifully light, almost white, fluffy mixture.

Now start folding the cooled egg yolk, cream and sugar mixture into the butter. Add it gradually and whisk it all in, then pop the cream in the fridge. It will set in about 2 hours.

Put the sugar in a small saucepan and drizzle over a little water – don't stir. Heat it up, and once the sugar starts to caramelise, add the almond flakes. 'Toast' them like this until golden brown.

Tip the mixture onto baking paper to cool and dry out. Once the almonds are dry (no longer sticky with caramel), put them in a food chopper and grind finely. Your praline is ready.

The cooled sponge will be about 4 cm tall (using the 21 cm tin). Carefully slice it in half into two thin layers.

Spread cream over the first layer and sprinkle with praline. Spread cream on the second layer too, including the side that will touch the praline, then press the two layers together.

Spread cream over the top and sides of the cake – this is easiest when the cream is firmer straight from the fridge. If the cream starts to soften, pop it back in the fridge for about 10 minutes and continue once it's firmer again. Once done, chill the whole cake until set.

Decorate the top of the cake with toasted almond flakes or praline. I used both.