2 eggs
1 c. heavy whipping cream
1 1/2 c. flour
1 tbsp. flour
1 c. sugar
2 tbsp. baking powder
1/8 tsp. salt
2 tbsp. butter
3/4 tsp. almond extract
1/3 c. sugar
1 tbsp. heavy cream
1/4 c. slivered blanched almonds

Beat eggs, one at a time, into whipped cream; add extract. Sift dry ingredients together and stir into cream mixture. Pour into a greased and floured 8 inch springform pan. Bake at 350 degrees for 35 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Combine remaining ingredients in a sauce pan and stir over low heat until blended. Pour over cake and bake 10 minutes longer.