In a small bowl, mix coffee and water until melted.Transfer the cold cream into a bowl and whisk until smooth.Transfer the cream into a flat container, cover the surface with plastic wrap (in order to avoid crust formation), and cool for 2-3 hours until completely cold.

Remove from the heat and add the butter.Cook over medium heat while whisking constantly until a thick pastry cream is formed.Return the mixture into the pot with the remaining milk and mix.Pour about 1/3 of the hot milk into the yolks while whisking constantly until smooth.In a separate bowl, whisk egg yolks, sugar and cornstarch until smooth.Coffee cream: in a small pot heat milk and vanilla to a simmer.Cool completely and cut into 3 squares about 20 * 20 cm in size (it may be necessary to cut a square from 2 halves).Bake for 8-10 minutes or until golden and springy to the touch.Divide the batter evenly between the two pans and level the top smoothly.Add in almond meal and cornstarch and fold until a smooth batter is formed.In a mixer bowl whip eggs, sugar, salt and vanilla at high speed for 5-6 minutes or until fluffy and creamy.Almond biscuit: preheat oven to 175c degrees and lightly grease 2 baking papers on 2 baking trays.

Gluten free opera cake