For the cake:
2 cups (8 oz.) blanched almonds
¾ cup plus 2 tablespoons sugar, divided
¼ tsp. ground cinnamon
7 large eggs, separated
2 tbsp. all-purpose flour
¼ tsp. baking powder
For the soaking liquid:
¼ cup heavy whipping cream
2 tbsp. dulce de leche
¼ cup cream of coconut
¼ cup sweetened condensed milk
¼ cup evaporated milk
1½ tsp. vanilla extract
For the sugared almonds:
2 large egg whites
2 cups slivered almonds
½ cup sugar
For the frosting:
2 cups heavy whipping cream
¾ cup confectioners’ sugar, plus more for dusting
Splash of vanilla extract
Fresh berries, for garnish (optional)
To make the cake, preheat the oven to 350˚ F. Line the bottom of a 9 x 13″ baking pan with parchment paper, and butter and flour the edges of the pan. Place the almonds in the bowl of a food processor with ¼ cup of sugar and the cinnamon. Process until finely ground. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on high speed until stiff peaks form. Transfer the beaten egg whites to a different bowl and set aside. Wipe out the mixer bowl. In the now-empty mixer bowl, combine the egg yolks and the remaining ½ cups plus 2 tablespoons of sugar. Beat on medium-high speed until light and fluffy, about 3-4 minutes. Fold in the flour and the baking powder with a spatula. Fold in the ground almond mixture. Mix in a third of the beaten egg whites to lighten the batter. Fold in the remainder of the egg whites until evenly incorporated and no streaks remain.
Pour the batter into the prepared baking pan and smooth with a spatula. Bake approximately 26 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Cool in the pan 5-10 minutes, then invert onto a wire rack and let cool completely.
To make the soaking liquid, combine the whipping cream, dulce de leche, cream of coconut, sweetened condensed milk, evaporated milk and vanilla in a bowl or liquid measuring cup. Whisk together until smooth.
To make the sugared almonds, place the egg whites in a clean, dry bowl and whip on high speed until frothy. Stir in the almonds and sugar until evenly incorporated. Spread the mixture in a thin, even layer onto a baking sheet lined with parchment or a silicone baking mat. Bake at 325˚ F until golden brown and crisp, approximately 20 minutes (let cool a minute or two before touching). Allow to cool and then break apart into small chunks.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form. Mix in the confectioners’ sugar and continue beating until stiff peaks form. Blend in the vanilla.
Using a serrated knife, cut the cooled cake into thirds width-wise so that you have three pieces of cake about 4 1/3 x 9 inches each. Place one of the segments of cake on a rectangular serving platter and brush with a third of the soaking liquid. (You may want to poke the cake with the tines of a fork to help it absorb the liquid.) Frost with a layer of the whipped cream. Top with another layer of cake, brush with half of the remaining soaking liquid, and frost again with whipped cream. Top with the final layer of cake and brush with the remaining liquid. Frost the top and sides of the cake with the whipped cream. Press the sugared almonds into the top and sides of the cake to cover evenly. Cover and refrigerate until ready to serve.
Before serving, dust lightly with confectioners’ sugar and top with fresh berries, if desired.