Beat the egg whites with a pinch of vanilla, then add the almonds mixed with sugar and baking powder. Fold the ingredients from the bottom of the bowl to the top.

In 3 oven-ready pans, greased with butter and dusted with flour, pour the mixture and bake for an hour in the oven on low heat.

When browned, remove the pans from the oven and spread cream on the surface of each pan, then stack the three pans to form one cake.

Decorate the top and sides of the cake with cream and sprinkle with ground almonds and toasted almonds with sugar.