Take butter from the fridge and warm to room temperature.

First, to make the custard.

Combine egg yolks & sugar in a small bowl.

Then add sifted
mixed flour and
whisk well.

Heat milk in a
small sauce pan
but do not boil.

Slowly pour the milk onto egg mixture, whisking constantly.

Return the mixture to the pan and cook over a low heat.

Stirring constantly with a silicon
spatula or wooden spoon.

When it thickens, remove from the heat.

Flavour with vanilla essense and transfer custard to a plate

Cover with plastic wrap and cool it down in fridge.

Beat cream in a
bowl with electric
mixer till soft peak
form

Rest the cream in a fridge until use.

Beat butter & sugar in a large bowl
with electric mixer.

When it gets soft & creamy, add almond paste and beat well.

Add the custard
little by little and
beat well each time

Using spatula.

Add the cream into the bowl and carefully fold in the cream.

It becomes crumbly texture, if you mix the cream too well.

Now, it's ready to
use for sponge
cake or macaroons!