Cooking Mode

1. Preheat the oven to 180°C.
2. Grease a loaf pan with olive oil and line it with parchment paper, also greased. Beat the eggs and sugar until the mixture doubles in volume.
3. Stir in the flour and ground almonds. Pour the batter into the pan and bake for 10 minutes.
4. Remove from the oven, let cool, and set aside.
5. Soak the gelatin in cold water. Whip the cream until stiff, then mix in the cheese and condensed milk. Heat the liqueur and dissolve the drained gelatin sheets in it. Fold it into the whipped cream mixture and spread it over the cooled almond base.
6. Sprinkle slivered almonds over the entire semi-cold dessert and chill for about 3 hours.