Beat the eggs and sugar in the kitchen machine until doubled in volume. Mix the flour, baking powder, and salt, and sift it into the egg mixture. Carefully fold the flour into the egg mixture. Preheat the Retigo combi-steamer to 195°C, place the batter into a coated GN container and bake at 180°C hot air, with a pulsed fan running at 40%, for about 20 minutes. Turn the sponge out of the GN and allow to cool. For the vanilla cream, mix some milk with vanilla seeds, a pinch of salt, egg yolk, and starch. Bring the remaining milk to a boil, add the mixed custard starch, and allow to boil. Whip the egg whites with sugar until stiff. Gently fold the meringue into the hot mixture, bring to a boil once more, and allow to cool. Spread the almond slices on a baking sheet and dust with powdered sugar. Caramelize in the Retigo combi-steamer at 180°C hot air, pulsed fan at 40%, for about 4-6 minutes. Then allow to cool and roughly break apart. To serve, layer 3 thin slices of sponge alternately with vanilla cream, add the caramelized almonds on top, dust with a little powdered sugar, and garnish with fresh berries.