Biscuit: Yolks, 200g sugar and 7 tbsp water whisk in the lush foam. Whites separately whip until thick. Now to the yolk mass add the flour, baking powder and starch, beat well and stir in carefully the whites. In a pan pouring the 200 ml of cream, honey, 80g sugar and allow to boil, then add the almonds, let it boil again. Remove from heat to cool slightly. In a baking dish pour the batter on top to put the almond mass and bake in the oven for approx.30 structure-200*C.

For the cream: cook the pudding as written on the package (may need more or less milk and sugar than I indicated), cooled to kanatnoj temperature. 250ml Cream vzbit in a lush foam. Blend butter well with the pudding and add the whipped cream.

The cooled cake cut in half, the bottom cake (without the almonds) put on a plate and top with the wear ring. Pour all the cream, put on top of almond cake. Put into the refrigerator. The next day the ring can be removed and cut the cake for tea. ENJOY YOUR TEA!