butter, softened between 65F and 68F (149C to 154C), more for buttering pan • all-purpose flour (or 190 grams + 50 grams almond meal) • salt • (or 1 cup plus 2 tablespoons) granulated sugar • -ounce tube almond paste • egg yolks, room temperature • + teaspoon almond extract • sour cream or Greek yogurt • baking soda • sliced almonds, if desired • Confectioners’ sugar, for sifting over cake