For the base: beat eggs and sugar until nice and fluffy. Sift flour, baking powder and custard powder and add. Then mix everything well and pour into a springform pan.
Sprinkle almonds on top (please press lightly otherwise too many will fall off later! ).
Bake at 150 °C convection oven for about 40 minutes. Divide the cake immediately in the middle and let it cool down. Place the springform pan rim around the lower part again. For the cream, whip the cream, vanilla sugar and Paradise cream until stiff and then pour the mixture onto the base of the springform pan. Smooth everything out and then place the cooled ‘almond lid’ on top and press down lightly.
Place in the refrigerator to cool. It is best to put in the fridge the night before then it is especially delicious!
