First thaw the puff pastry (I do this overnight in the refrigerator) then unfold one sheet & cut it along the folds.

Preheat the oven to 400°F.

Arrange the 3 rectangles of puff pastry on a parchment lined sheet pan & dock each one with a fork for steam vents.

Bake for 15 minutes in 400℉ then cool completely.

Lightly press each puff pastry rectangle to flatten them out slightly.

Arrange your standard loaf pan with acetate cake strips inside the pan to use as a molding vessel to build this cake.

Prepare the vegan whipped cream and reserve in the refrigerator until needed (whichever brand or recipe you are using you will need 2 cups of total volume whipped cream).

Prepare the custard by whisking together the sugar with the cornstarch & agar powder then add that to the plant milk in a large sauce pot whisk evenly.

Bring everything to a full rolling boil over medium to high heat whisking constantly to avoid scorching.

Once it comes to a full boil remove from the heat & add the vegan butter & the vanilla extract, whisk smooth.

Transfer the hot custard to a large mixing bowl & whisk to release the intense heat.

Continue whisking every so often until the custard is slightly cooler than body temperature but do not allow it to get fully cold or set.

Once the custard is cool enough, add the vegan whipped cream in 2 additions, whisking & folding gently to incorporate.

Pour half of the diplomat cream over the first layer of puff pastry in the pan & then place the second pastry rectangle over that, pressing gently to compress.

Add the remaining custard over the pastry and top it with the last layer of pastry.

Freeze until set (approx 1 hour).

Take the cake out of the loaf pan, remove the acetate cake strips & glaze the top with the confectioners sugar, almond extract & water glaze, making a very thick glaze that is still spreadable.

Melt the vegan chocolate & stripe the top then using a skewer make the design by dragging it through the chocolate striping.

Garnish the sides with sliced toasted almonds.