Preheat the Oven

Preheat oven to 350°F (175°C).

Grease a 9×13-inch baking dish and set aside.

Make the Choux Pastry Layer

In a medium saucepan over medium heat, bring 1 cup water and 1⁄2 cup butter to a boil.

Remove from heat and quickly stir in 1 cup flour and 1⁄4 tsp salt all at once.

Stir vigorously until the mixture forms a smooth dough ball.

Let it cool for 3–5 minutes.

Add the eggs one at a time, beating well after each addition. The dough should become thick, smooth, and glossy.

Bake the Cake Layer

Spread the dough evenly into the prepared 9×13-inch dish.

Bake for 30–35 minutes, or until puffed and golden brown.

Remove and allow the crust to cool completely in the pan.

Make the Cream Filling

In a large bowl, beat 8 oz softened cream cheese until smooth.

Add 1 cup powdered sugar and 1 tsp vanilla extract; mix until combined.

In a separate bowl, whip 2 cups heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

Assemble the Cake

Once the base is completely cooled, spread the cream filling evenly over the entire surface.

Smooth with a spatula for an even layer.

Prepare the Topping

In a small bowl, combine:

1⁄4 cup melted butter

1⁄2 cup sliced almonds (optional)

*1⁄4 cup granulated sugar

Sprinkle the mixture evenly over the top of the cream layer.

Chill and Serve

Cover and refrigerate for at least 2 hours (or overnight) to allow the filling to set.

Slice into squares and serve chilled.