Beat the mixture for the vanilla cream with 2 cups (500 ml) milk for 5 min. using a mixer. Then pour in 1/2 of the almonds and mix.
Syrup the first layer with half the liqueur and water mixture in a suitable platter.
Distribute the cream evenly and put the 2nd layer on top, syrup it as well.
Beat the mixture for the topping with 4/5 cup (200 ml) milk and cover the cake evenly with it, setting aside a little for decoration.
Make a decoration from the sliced and crumbled almonds.