Burnt Almond Torte

To prepare the pastry cream:

1. In a medium saucepan over medium-low heat, add the half and half, 6 tablespoons of the sugar and the pinch of salt until simmering. Stir frequently being careful not to burn the bottom of the cream.
2. In a medium bowl, whisk the egg yolks. Add the remaining 2 tablespoons of sugar to the eggs, and whisk until the mixture is creamy. Add cornstarch and whisk until combined.
3. Add the egg mixture to the half and half mixture, combine with a rubber spatula, and return to a simmer.
4. After 1 minute, remove from heat. Whisk butter and vanilla into the mixture.
5. Once cool, cover the mixture with plastic wrap pressing the wrap directly against the surface of the mixture. Refrigerate until cold, at least 2 hours.

To prepare the almond topping:

1. Preheat oven to 350 degrees F. In a medium bowl, combine almonds, sugar and water, tossing to coat.
2. Spread the almonds on a large baking sheet, and toast 7-8 minutes without burning them.

To prepare the buttercream frosting:

1. In the bowl of a stand mixer fitted with the wire whip attachment, combine the confectioners sugar, butter, milk, salt and vanilla.
2. Start on low speed, and then increase to high speed, whipping until frosting is creamy and light, about 5 minutes.
3. Add as much milk as needed to loosen or thicken the frosting until reaching the desired consistency for spreading.

To assemble the cake:

1. Split each of the cakes in half to create four cake layers.
2. Lay down a base layer of cake, and spread with a thin layer of pastry cream. Repeat for the remaining layers except for the top layer.
3. Cover the cake entirely with buttercream frosting. Press almonds into the sides of the cake. Top the cake with remaining almonds.