Place milk in a medium saucepan and bring to a simmer.

Meanwhile whisk the egg yolks with sugar and salt until well combined. Add flour and cornstarch and mix to combine.

Gradually add milk into the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.

Remove from heat and add vanilla extract.

Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let cool to room temperature.

In a large bowl cream butter with sugar until creamy. Incorporate egg yolks one at a time. Add milk and vanilla extract.

Sift the flour, baking powder and salt and gently incorporate into the butter mixture.

Divide the batter evenly into the prepared pans and set aside until the meringue is prepared.

In a large bowl whip egg whites with salt until foamy and add lemon juice. Gradually incorporate sugar and continue mixing until stiff peaks form.

Divide meringue on top of the cake batter and spread evenly. Sprinkle on top with toasted almonds.

Bake for 25-30 minutes until golden brown. Let cool completely.

In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate into the pastry cream mixture.

Pour the filling over the cake and smooth the top. Add the second layer of cake with the meringue facing up.

Cover and refrigerate for 4-6 hours or even overnight.

Before serving dust with powdered sugar.