Put the cream into a mixing bowl and beat it half stiff with the whisk of the hand mixer, pouring in 250 g sugar. Mix flour and baking powder and fold in. Stir in the eggs one by one. Smooth the mixture on a greased fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime melt butter.
Mix 3 tablespoons sugar and cinnamon. After about 10 minutes of baking time, pour the liquid butter over the cake and sprinkle with flaked almonds and sugar-cinnamon. Bake the cake to the end, take it out and let it cool down. Stir icing sugar and lemon juice until smooth. Pour the icing into a freezer bag, cut off a small corner and draw strips over the cake. Let the icing dry and cut the cake into pieces
1 hour waiting time