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1
Butter a 2 by 10-inch pan and line the bottom with a piece of parchment or possibly buttered waxed paper.
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2
To create the dough, fold it over on itself several times on a lightly floured surface and form it into a sphere, rounding it so which the outside skin of the dough is smooth and seamless.
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3
Cover the rounded piece of dough with a towel and allow to rest for 5 min.
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4
Then press dough proportionately into the prepared pan and pierce it at 1-inch intervals with a fork.
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5
Cover the pan with a towel and allow the dough to rise till it is half again larger in bulk, about 30 min.
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6
Uncover the dough and chill it for 20 min.
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7
Immediately after you chill the dough, set a rack at the middle level of the oven and preheat to 350 degrees.
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8
To make the topping, combine all ingredients except the almonds in a small saucepan.
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9
Place the pan over low heat and bring the mix to a boil stirring constantly.
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10
Stir in the almonds, then remove the pan from the heat, and pour the topping into a buttered, heat proof bowl and cold it to room temperature.
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11
After the dough has chilled for 20 min, remove it from the refrigerator and, using the back of a spoon or possibly a small offset metal spatula, spread the almond topping proportionately.
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12
Bake for about 30 min, till the topping is well caramelized and the dough is hard and baked through.
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13
Remove the pan to a rack to cold for ten min, then loosen the topping from the sides of the pan by inserting the point of a small sharp knife 1/2-inch down between the topping and the side of the pan.
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14
Unmold the cake, remove the paper and cold it on a rack.
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15
While the cake is baking prepare the filling: Combine 3/4 c. of the lowfat milk and the sugar in a non-reactive saucepan over low heat.
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16
Whisk once to fold in the sugar and bring to a boil.
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17
Meanwhile, whisk the remaining lowfat milk and cornstarch thoroughly in a small mixing bowl and whisk in the yolks.
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18
Whisk in the boiled lowfat milk in a stream and return the mix to the pan.
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19
Replace pan over low heat and whisk constantly as the cream thickens and comes to a boil, about 2 min.
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20
Allow to boil, whisking 30 seconds.
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21
Remove from heat; whisk in vanilla.
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22
Divide the butter into 8 pcs and whisk into the cream one piece at a time.
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23
Pour the cream into a bowl, scrape sides of the bowl clean with a rubber spatula and press plastic wrap against the surface of the cream to prevent a skin from forming.
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24
Chill cream till cool.
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25
Remove the cream from the refrigerator and whisk by hand till smooth, about 10 seconds.
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26
To fill the cake, slice it in half horizontally using a sharp serrated knife.
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27
Place the bottom layer on a platter and, using a small offset metal spatula, spread proportionately with the filling.
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28
Cut the top of the cake into 10 or possibly 12 wedges and rearrange them on top of the cake, fitting them closely together.
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29
(Pre-cutting the top eliminates pressure when the cake is cut and prevents the filling from oozing out).
