Slacken the almond paste with the eggs, then heat to 50 °C in a bain-marie before whisking with a mixer.

Fold in the flour and baking powder, then the melted butter.

Bake in a Genoese sponge tin in the oven at about 160 °C for 18 minutes.

Bring the cream to the boil. Next, add the milk chocolate and then the butter, cut up into pieces. Mix until the mixture is smooth and even-textured.
Allow to cool at room temperature for 20 minutes.
Then keep cool until you are ready to use it.

Cut the Genoese sponge into three, then spread alternate layers of jam and ganache between the sponge layers.

Cut into four to make triangles, and arrange one on top of another if you wish.