Beat the egg yolks with sugar and vanilla, then add the flour first and then the milk, little by little.

Transfer everything to a saucepan and cook over low heat, stirring constantly, until the cream has thickened.

Meanwhile, work the butter with powdered sugar and almond flour until you get a homogeneous mixture.

Once the cream is ready, turn off the heat and stir in the almond mixture.

The frangipane cream is ready.

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