Preheat oven to 425F. Grease 2 17×11 pan and line with parchment.

Beat almond flour, 1 cup sugar, salt, vanilla, and whole eggs until combined. In a separate bowl, whip the egg whites and ½ cup sugar until a thick, glossy meringue forms. Gently fold the meringue into the almond mixture. Sift the flour into the batter and fold it in. Add the melted butter and fold again, being careful not to deflate the batter. Pour into baking pans; spread evenly using a spatula. Bake for 5-7 minutes, or until the cake springs back when pressed. Remove from oven and let cool slightly.

Invert cake onto rack and peel away parchment. Set aside.

Combine ingredients in a saucepan over medium heat. Bring to simmer, stirring to dissolve the sugar. After 5 minutes, remove from heat.

In a large saucepan, whisk together milk, sugar, salt, eggs, corn starch, lemon zest and lemon juice until smooth. Place on stove and cook over medium heat, stirring frequently, until it comes to a simmer. Reduce heat and stir constantly until thickened. Remove from heat. Mix in the softened butter until smooth. Refrigerate until ready to use.

Whip the heavy cream and vanilla until stiff. Set aside. In a separate bowl, add cream cheese, sugar, and lemon juice. Beat until combined. Fold in whipped cream. Set aside.

Cut both jocondes into half (you should have 4 8.5 x 11 sheets). Brush the first sheet with the lemon syrup. Add a layer of pudding. Follow with another layer of joconde, brush with syrup. Add vanilla frosting. Repeat with remaining two layers. Refrigerate for 6 hours, enjoy!