Almond star with raspberries

Mix the custard with 50 g of sugar. Add 6 tbsp milk and stir. Heat the rest of the milk in a saucepan. Whisk together the custard sugar mixture with the warm milk. Bring to the boil and simmer for 3 minutes on low heat. Allow to cool to room temperature and put in the refrigerator for 3 hours.

Preheat the oven to 180 ° C. Cut 2 stars of 30 cm from the baking paper and put them on a baking tray. Grind the almond shavings in the food processor. Mix with the flour. Sift the icing sugar above it. Mix the ingredients well.

Beat the egg whites with 80 g of sugar until it shines and forms peaks. Cut the vanilla pod open lengthwise and scrape out the marrow with a knife. Beat the marrow through the protein. Spatefully mix the almond mixture with the protein as lightly as possible. Put the mixture in the piping bag with a smooth nozzle and spray the mixture onto the 2 star baking paper so that they are completely covered. Sprinkle with 2 tbsp almond shavings. Bake the stars at 160 ° C in approx. 15 minutes until golden brown. Allow to cool.

Put the custard in the piping bag with serrated nozzle and spray on 1 almond star until it is completely covered. Divide the raspberries and cover with the 2nd star. Sprinkle with the icing sugar.