Put almonds, 150 g sugar, flour and butter in a bowl. First use the dough hooks of the hand mixer, then work into crumbles with your hands. Press about 1/2 as a base into a greased square springform pan (26 x 26 cm) and chill.
Mix 8 tbsp. milk and 60 g starch. Heat 560 ml milk in a pot, do not boil. Break white couverture into pieces and melt in it. Add salt, 120 g sugar and vanillin sugar to the milk, mix. Mix egg yolks and starch-milk mixture, stir into the milk. Simmer over medium heat for 4-5 minutes while stirring. Pour the pudding into a flat bowl, place foil directly on the surface to prevent skin formation. Let cool to room temperature.
Spread about 1/2 pudding on the floor. Chop the caramel finely and spread about 1/2 on the pudding. Add the rest of the crumbles and press down lightly. Carefully spread the rest of the pudding over it. Spread the rest of the chopped caramel on the pudding. Chill the cake for about 30 minutes.
Chop whole milk couverture and coconut oil and melt over a warm water bath, mix. Spread on the cake. Chill for about 30 minutes. Loosen the edge of the mould and arrange the cake.