1-First Step: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan to make removal easy later.

2-Second Step: In a large bowl, beat together the 1/2 cup unsalted butter, 1/2 cup brown sugar, and 1/2 cup sugar until fluffy and pale yellow, about 3 to 5 minutes.

3-Third Step: Add the 1/2 cup sour cream and mix well, then incorporate the 2 large eggs, 2 teaspoons almond extract, and 1 teaspoon vanilla extract until smooth.

4-Fourth Step: In another bowl, whisk together the 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon kosher salt.

5-Fifth Step: Fold the dry ingredients into the wet ones until just combined, then gently mix in 1/4 cup of the sliced almonds.

6-Sixth Step: Pour the batter into the prepared pan and smooth the top.

7-Seventh Step: Bake for 35 to 40 minutes or until a toothpick comes out clean.

8-Eighth Step: While baking, prepare the frosting by mixing 8 ounces mascarpone, 3 cups powdered sugar, 2 tablespoons heavy cream, and seeds from 1 vanilla bean or 2 teaspoons vanilla extract until thick.

9-Final Step: Let the cake cool completely, then spread on the frosting and garnish with the remaining sliced almonds.