What a cute delicate dessert that turned into a stresscake in real life. 
I followed the recipe from a patisserie book. Next time I would make sure the creme diplomate is not too milky (tasting the cream after every addition of creme chantilly) and throwing in a boatload of raspberries. I might add in a drop of almond extract to the cake to make the almond flavor more noticeable, but the almond cake is already a light and beautiful cake. I’d also throw a LOT more powder sugar on the top – it just looks prettier that way!
