- 1/2 cup sliced almonds
- 1 10- to 12-ounce pound cake, sliced into 1-inch thick pieces
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- Heat oven to 375° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 7 minutes.
- Heat the broiler. Broil the pound cake until golden brown, about 1 minute per side.
- In a medium bowl, beat the heavy cream and sugar until soft peaks form. Top the cake with whipped cream and sprinkle with the almonds.