In a bowl, whisk together the egg yolks and sugar until well combined. Add the cornstarch and mix until fully incorporated. Set aside.

Pour the milk into a heavy-bottomed saucepan, add the vanilla, and bring just to a boil.

Gradually add the egg yolk mixture to the hot milk, whisking constantly over medium heat.

Continue whisking until the mixture thickens. Remove from the heat and stir in the butter. Place a piece of wax paper directly on the surface of the pastry cream to prevent a skin from forming. Set aside.

Sift the flour, ground almonds, and baking soda into a bowl. Cut the butter into small pieces and add them to the flour mixture.

Add the icing sugar, egg, almond extract, and vanilla.

Using your fingertips, work the ingredients together until a dough forms. Refrigerate for 30 minutes.

Preheat the oven to 180°C/350°F. Position a rack in the center of the oven.

Butter a 24 cm/9.5-inch round springform pan.

Divide the dough into two equal portions.

Place a large sheet of wax paper on your countertop and place one portion of the dough in the center. Cover with another sheet of wax paper and roll it out into a circle about 26 cm/10 inches in diameter.

Peel off the top sheet of wax paper.

Using the bottom sheet to help you, carefully lift and invert the dough over the springform pan. Gently press it into the pan and trim off any excess dough.

Spread the cherry preserves evenly over the dough.

Spoon the pastry cream over the cherry preserves and spread it into an even layer.

Roll out the second portion of dough between two sheets of wax paper into a 24 cm/9.5-inch circle, following the same method as before.

Carefully invert the dough over the filling. Trim off any excess dough, then gently press the edges together to seal.

Use the tines of a fork to create a crisscross pattern on top of the dough.

Bake for 40–45 minutes, or until the top is golden brown. Remove from the oven and set aside to cool completely.