Preheat the oven to 350 and line a 12 x 16 roulade tin with baking parchment

FILLING: Put the eggs, yolks, vanilla, sugar and corn starch in saucepan off heat and whisk together until pale and creamy. In the meantime, microwave the milk until it just comes to the boil. Pour milk over the egg mixture slowly and whisk together. Put pan on low heat whiskingr continuously a minute or two, then increase the heat and bring to the boil. Whisk until thickened. Take pan off heat and vigorously whisk in the butter until imelted. Cover in cling film to prevent a skin. Refrigerate to cool. Whip the cream, add the cold crème pâtissière and whisk to combine. Transfer the filling into a piping bag if you wish

BATTER: cream butter and sugar until fluffy. Add yolks, whisking between each. Stir in vanilla and milk. Gently fold in dry ingredients. Spread evenly in the tin. Set aside.

MERINGUE: whisk egg whites and salt until stiff, but not dry. Add sugar a spoonful at a time, whisking until you have a thick, glossy meringue. Spread over top of the cake batter and scatter over the flaked almonds. Bake for 35-40 minutes, or until skewer comes out clean. Cool on the tin on wire rack.

Cut in half and lift one piece onto a serving plate, meringue side down. Spread the filling generously over. Add second piece of cake on top. Refrigerate.