Bijensteek (Dutch almond cake)

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Notes:

A combination of soft cake and hard almond garnish. Got this recipe from my friend.

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Ingredients:

75g unsalted butter
3 eggs
125g sugar
150g plain flour
2-3 tsp baking powder
3 tsp double cream

for icing
100g unsalted butter
100g sugar
1.5 tsp double cream
30g plain flour
125g shaved almonds

Preheat the oven (175˚-200˚C).
Melt 75 gram of dairy (creamy) butter and let it cool down again.
Beat 3 eggs and 125 gram sugar until frothy, then add the still melted butter, 150 gram of flour, 1 package of baking powder (+/- 2 or 3 teaspoons) and 3 tablespoons of cream. Stir.
Grease the baking pan or the springform and put in baking paper (Baking paper is not necessary, but likely to be more convenient). Pour the batter in the baking pan or springform. Bake for 15 minutes in the preheated oven.
Mix 100-75 gram of butter, 100 gram of sugar, 1½ tablespoon of cream, 30 gram of flour and 125 grams of shaved almonds. Make sure it is well-mixed. Spread the mix over the already baked base of the cake.
Now put the cake back in the hot oven for another 10-15 minutes.
Cut the Bijensteek/Bee sting in diamond shapes.