In a large bowl, mix the flour, the sugar and the baking powder. Add the butter, cut into pieces and mix by hand until the flour is completly absorbed. Gently beat the 2 eggs then add them to the mixture, stirring until smooth. Roll out the dough onto a lightly floured work surface. Butter a high sided 8 inch round cake tin and lower the pastry into it. Peel the apples, cut them into eighths, spread them over the dough, sprinkle some ground cinnamon, 2 tablespoons of sugar and the chopped almonds. Bake in a hot oven (410 F) for 30 minutes. Whip the liquid cream into chantilly cream adding the rest of the sugar. Unmold the cake, serve warm with the chantilly cream on the side.
