Apricots on a pudding - almond cream and puff pastry as a base.

Puff pastry is the basis of this sweet and sour fruit cake.
Fresh or frozen apricots give this cake a pleasant lightness and are also an eye - catcher.
Recipe:
Vanilla pudding:
125 ml milk /gat content 3,5 %
1 vanilla bean
2 egg yolks
25 g sugar
15 g corn starch
Almond - cream:
70 g soft butter
70 g powdered sugar
70 g paintet almonds
15 g flor type 405
1 room temperature egg
Pich of salt
1 roll of butter puff pastry /275 g package
1 kg fresh or frozen apricots

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1/2 Cup milk, 2 Tbsp sugar, 2 egg yolks, 1 Tbsp corn starch, 1 tsp vanilla