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Next, prepare the creamy layer. Use at least 33% fat whipping cream, measuring 300 ml (approximately 1 ¼ cups). Add 2 tablespoons of sugar and a teaspoon of almond extract to enhance the flavor profile. Using a handheld or electric mixer, whip the mixture until firm peaks form. Start at low speed, gradually increase to medium as the mixture begins to thicken, and stop once stiff peaks are achieved. Be careful not to overbeat, as this can produce a grainy texture. The whipped cream should hold its shape, ready to be piped or layered.