Preheat the oven to 150 degrees convection heat

mix the 4 eggs with the brown sugar in the bowl of a speed 3 robot for 1 minute, add the almond powder, cream, baking powder, flour and salt

Melt the butter with the vanilla split in 2 and pour then combine with mixture speed 4 for 2 mins

Beat the egg whites speed 6 with the sugar incorporate in 3x then fold in sugar and egg mixture delicately with a spatula

Spread the preparation in 2 frames 2cm thick and the rest of the preparation add cocoa about 15gr and mix then spread in a frame 1cm thick. Bake for 30 mins

Melt the chocolate and heat the cream then incorporate it 3x into the chocolate with a spatula

Mix the icing sugar and milk using the whisk, speed 6

Mix the sugar with the almonds in a saucepan and heat until the colour is caramel

Spread on parchment paper on a baking tray and let cool completely

Then break into pieces and put in the food processor with the vanilla pods and the salt then mix.

Lay a vanilla biscuit on the serving dish

Thinly spread the ganache

Lay the cocoa biscuit

Thinly spread the ganache

Pipe the praline

Lay the vanilla biscuit

Spread the glaze thinly and sprinkle with vermicelli

Chill and trim to have clean edges

Serve