Mix Sugar, Flour, Eggs together in mixing bowl using a whisk
Bring Milk, butter, Flour mixture to slow boil
Add slowly 2-3 ounce of mixture to eggs & sugar in mixing bowl (tempering eggs). Add tempered eggs mixture back to sauce pan. Bring mixture to slow boil and then remove from heat
Mix butter, shortening, sugar, salt in a bowl.
Add water while whipping. Add Vanilla. Continue whipping until desired consistency is reached.
Mix all ingredients in bowl. Spread on a baking sheet. Toast in 350° oven until golden brown
Split cake layer and remove top half. Spread 8 ounce of Pastry Cream on bottom half of split cake. Put the top half of split layer back. Ice torte in butter cream. Take handful of sliced almonds and press into sides of torte. Sprinkle toasted almonds on top of torte. Finish by coating top with powdered sugar.