For the cream, separate the eggs and put the egg whites in a cool place. Bring the cream and 200 g sugar to the boil, remove from the heat. Approx. 1⁄3 Stir hot cream with a whisk in a thin stream under the egg yolks (attention: curdles quickly!).
Stir the egg yolk cream into the pot to make hot cream. Thicken for approx. 5 minutes at very low heat, stirring slowly along the bottom of the pot with a wooden spoon ("to the rose").
Pour the cream. Cover directly with foil and let cool off.
In the meantime, line the bottom of a springform pan (26 cm Ø) with baking paper. Preheat the oven (electric cooker: 200 °C/ circulating air: 175 °C/gas: see manufacturer). For one base, beat half of the egg white until stiff and add 100 g sugar.
Fold in 100 g ground almonds. Smooth the mixture in the mould. Bake in a hot oven for 18-20 minutes. Carefully remove the base from the edge of the mould with a knife, remove from the mould and allow to cool.
Prepare and bake the second base in the same way.
Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Whisk the softened butter with the whisks of the mixer for 8-10 minutes until creamy. Stir in cream cream by the spoonful.
Spread half the cream on a floor. Place the second base on top. Spread the rest of the cream on top. Sprinkle almond flakes on the cake. Keep cool until serving.