Rinse the plums, rub dry and remove the seeds. Fry the flaked almonds without fat in a frying pan, turning until golden brown. Grease the bottom and sides of a cake springform pan (280 mm ø) with butter. Crumble the roasted flaked almonds with your hands and sprinkle the pan with them. For the dough, knead together the marzipan paste and sugar in a wide bowl.
Add the butter, salt and lemon peel. Using the whisks of a mixer, beat everything together until fluffy. Add the eggs one at a time and fold in . Combine the flour and baking powder and stir into the egg mixture. Finally, add the sour cream. Pour the dough into cake springform pan. Smooth the surface with a spatula.
Place the plums on top, close together like a roof tile. For the almond mixture, bring sugar, butter, honey and cinnamon to a boil. Cut the unpeeled almond kernels into small slices* and stir into the honey mixture with the flour, bring to the boil again briefly.
Spread the hot almond mixture on the plums on the spot. Put the cake springform pan into the cold oven and bake at 200 degrees on the 2nd rack from the bottom for 40-45 min.
Let the cake cool in the pan on a rack. Use a sharp kitchen knife to remove the cake from the ring all around, then open the ring first. Slide the cake onto a cake plate.
To do this, place whipped cream on the table, lightly sweetened and seasoned with slivovitz.
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