Preheat the oven to 300°F (150°C) to prepare the cake.

Whip the 1 cup (250 ml) heavy cream until stiff peaks form, then refrigerate.

Beat the eggs and sugar together until the mixture doubles in volume.

Add the flour and baking powder, and mix well.

Gently fold the whipped cream into the mixture.

Butter a cake pan and line it with parchment paper (cut strips and a circle of parchment, and stick them to the pan with the butter).

Pour in the batter, smooth the top, and bake for 60 minutes at 300°F (150°C).

Toast the sliced almonds (in the oven or in a skillet) and set aside.

For the mascarpone whipped cream: place the mascarpone, powdered sugar, and heavy cream in a mixer and whip until stiff peaks form. Refrigerate.

When the cake is baked, turn it out onto a plate, remove the parchment paper, and let it cool completely.

Cut your fruit into pieces for the filling and into slices for decoration.

Slice the cooled cake in half. Spread some mascarpone whipped cream on the first layer, add the chopped fruit, then spread more whipped cream on top. Smooth it out evenly, then place the second cake layer on top.

Cover the entire cake with mascarpone whipped cream and smooth it evenly.

Press the toasted almonds around the sides of the cake and arrange the fruit on top.

Refrigerate until ready to serve.