Beat the sour cream with 2/5 cup (100 g) sugar until dissolved. Sift the flour and baking powder and add them to the cream.
Add the cinnamon and eggs, constantly beating. Pour the mixture into a greased or covered with baking paper tray. Even out the top and bake in a preheated oven at 356°F (180 °C) for 10 min. Melt the butter on low heat, add 5 tablespoons sugar, the liquid cream and finely chopped almonds.
Smear the glaze over the half-baked crust and bake for another 15 minutes, until golden.
Cut it into slices in the tray and leave to cool on a cooking grid.