Mix the cream with the sugar, flour, baking powder and the eggs (using the cream cup as a measuring cup). Spread the dough on a greased baking sheet and bake in the oven for about 10 minutes at 220 degrees.
In the meantime, melt the butter in a saucepan and mix with the flaked almonds, sugar and canned milk.
After the 10 minutes of baking time, take the baking sheet out of the oven and brush with the almond mixture. Now bake again for about 10 minutes at 180 degrees, until the leaves are baked golden brown.
After the baking time, the topping is still very soft. This is normal, it hardens when it cools down.
I like it best when it`s still a little warm. But of course it also tastes cold.
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