1 c. heavy cream
2 eggs
3/4 tsp. almond extract
1 1/2 c. flour
1 c. sugar
2 tsp. baking powder
1/8 tsp. salt

2 tbsp. butter
1/3 c. sugar
1/4 c. blanched slivered almonds
1 tbsp. heavy cream
1 tbsp. flour

Preheat oven to 350 degrees. Whip cream until it holds stiff peaks. Beat in eggs, one at a time (very well). Add extract. Sift together flour, sugar, baking powder, and salt. Stir into batter. Pour into a greased and floured 8 inch spring-form pan. Bake 35 minutes or until lightly browned and toothpick inserted in center comes out clean. Combine topping ingredients in a small pan and stir over low heat until blended. Pour over the cake and bake 10 minutes longer. Cool on rack. The cake shrinks as it cools. Remove side of pan after 20 minutes cooling.