For the crumbles, melt butter and let it cool down a little. Mix 200 g flour, almonds and 300 g sugar. Mix the butter with the dough hooks of the hand mixer. Then work into crumbles with floured hands. Coarsely slice whole almonds in an electric kitchen grater.
Separate the eggs. Beat egg white with salt until stiff. Gradually add 200 g sugar. Stir in the egg yolks one by one. Mix 250 g flour and baking powder. Fold into the egg cream. Pour the dough into a greased fat pan of the oven and spread. Spread crumbles on top. Sprinkle with sliced almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
Pour the dough into a greased fat pan of the oven and spread. Spread crumbles on top. Sprinkle with sliced almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Let the cake cool down for 5 minutes. Pour liquid cream evenly over the cake and let it cool completely. Serve dusted with icing sugar
waiting time approx. 2 hours