• Preheat the oven to 350˚F (175˚C).
• Spray 2, 9-inch round cake pans with baking spray.
• Line the bottom of pans with parchment paper and spray parchment paper lightly. Set aside
• Place almonds in a pan on the stove over medium low heat. Spread to a single layer. Cook, turning often until they are browned, about 5 minutes.
  ½ cup slivered almonds
• Remove from stove and set aside to cool.
• In a large bowl, combine the sour cream, sugar, vanilla and almond extract, and eggs, stirring until well blended.
  ½ cup sour cream, 1 ¼ cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
• To the same bowl add the all-purpose flour, almond flour, baking powder, and salt and stir to combine.
  1 ½ cups all purpose flour, ¾ cup finely ground almond flour, 3 teaspoon baking powder, ¾ teaspoon salt
• Add the oil and mix well for about 2 minutes until the oil mixes in with the batter.
  ¾ cup vegetable oil
• Pour the batter into prepared pan. Bake for 10-15 minutes, until a cake tester (toothpick) inserted into the center comes out clean. Oven times will vary. Be careful not to over bake.
• Cool cakes on a wire rack for 10 minutes; then turn them out of the pan onto the rack so that the top of the cake is now the bottom.
• Take one layer of your cake and leave the other layer for later.

Adding the Glaze

• While cake is still warm, using a pastry brush, gently brush the almond syrup all over one of the cakes. Keep doing this until all the syrup is gone. (Remember, you are only decorating one layer of your cake. This layer is the top.)
  ⅛ cup almond syrup
• Sprinkle almonds over the top of syrup in a single layer while glaze is wet and pat down gently.
• Allow cake to cool completely.

Making the Vanilla Whipped Cream center

• In a large bowl, add your whipping cream and vanilla and with a hand mixer, whip for about 2 minutes.
  1 pint heavy whipping Cream, 1 tablespoon vanilla extract
• Next add your powdered sugar and whip until the sugar is incorporated and the whipped cream is nice and thick.
  ¾ cup powdered sugar plus more for sprinkling

Assembling

• Once both of your cake layers are completely cool, place the non decorated cake on a cake stand or plate.
• Next add your whipped cream filling on top of this cake making sure to gently push the whipped cream to the edges of the cake.
• Now gently place your almond decorated cake on top of the whipped cream.
• Make sure it is centered.
• Once your cake is assembled, dust it with powdered sugar.
  ⅛ cup powdered sugar
• Enjoy!