In a saucepan over medium heat, stir together the 2 cups of milk, sugar, and salt until sugar has dissolved.

In a separate bowl, whisk together cornstarch, egg yolks, egg, and 1 cup milk. Add a few tablespoons of the hot milk mixture and whisk vigorously.

Combine the egg yolk mixture and the milk mixture. Cook over medium heat while stirring constantly. Remove from heat once the mixture has thickened. Add in the vanilla.

Transfer to a bowl and cover with a buttered plastic wrap, pressing it closely over the top of the filling to avoid a skin being formed.

Preheat oven to 350F/180C. Lightly grease 2 8-inch pans.

In a medium sized mixing bowl, beat together the butter, sugar, salt, and egg yolks until well combined. Beat in the vanilla, milk, baking powder, and flour. The batter will be stiff.

Divide the batter into 2 and spread over the prepared pans. Set aside.

Beat egg whites until foamy. Gradually add sugar and beat until smooth and glossy, but not too stiff.

Spread the meringue over the cake batter.

Mix cinnamon and sugar. Sprinkle the meringue with almond slices and dust with cinnamon and sugar.

Baking and assembling the cake

Bake the cakes for 30 minutes. The meringue will puff up in the oven but will settle down once the cakes are removed from the oven.

Remove the cakes from the oven and let them cool for 15 minutes.

Loosen the edges of the cake. Place a plate or a large spatula over the top of the cake and carefully invert the cake pan. Flip it again and transfer onto a cooling rack. Cool completely.

Remove the pastry cream from the fridge and lightly stir. Prepare the berries to be used.

Transfer one of the cakes to a large plate, meringue side up. Spread the pastry cream filling and top it with the berries. Top it with the second cake layer, meringue side up.

Serve immediately or refrigerate until serving time.