Line a baking tray (approx. 35 x 40 cm) with baking paper. Preheat the oven: (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Pour cream into a large mixing bowl. Wash and dry the cup and use it as a measuring cup.
Whip the cream with the whisks of the hand mixer until stiff. At the same time pour in 1 cup of sugar, vanilla sugar and 1 pinch of salt. Stir in eggs. Sift the flour and baking powder on top and stir in.
Spread the dough on the baking tray and bake in a hot oven for about 15 minutes.
For the glaze, melt butter in a saucepan. Stir in 1/2 cup of sugar and milk. Fold in almonds. Spread almond icing on the cake and bake at the same temperature for 12-15 minutes. Let it cool down.
Served with crème fraîche and plum jam.