Put the beaker of whipped cream in a mixing bowl, then use the empty beaker as a measure. Mix the cream with a mug of sugar, then stir in the 4 eggs. Then add the flour with the baking powder and the zest of half a lemon. The dough should be thick.

Spread the dough evenly on a deep, greased baking sheet and bake at approx. 200 ° top / bottom heat until it is slightly golden brown and elastic on the top.

In the meantime, melt the butter in a small saucepan and add a mug of sugar and the milk. Add the almonds to this mixture.

Take the cake out of the oven and spread the almond mixture evenly over it. Then put the cake on the top shelf in the oven and brown the almonds under the grill.