In a food processor, pulse the flour, granulated sugar, and baking powder until combined, then add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolks and mix briefly until the dough just comes together; divide the dough so you have about two-thirds for the base and one-third for the top.

Wrap both portions of dough in plastic wrap and refrigerate for at least 30 minutes to make handling easier.

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan or tart tin.

In a medium bowl, combine the ground almonds, powdered sugar, cardamom, and egg whites, mixing until a thick, sticky paste forms.

Press the larger portion of the chilled dough evenly into the bottom and slightly up the sides of the prepared pan.

Spread the almond filling evenly over the crust base using a spatula.

Roll out the remaining smaller portion of dough on a floured surface and cut it into strips, arranging them in a lattice pattern over the filling.

Brush the lattice strips gently with heavy cream to ensure a golden finish.

Bake for 40 to 45 minutes until the crust is golden brown and the filling is set.

Allow the cake to cool completely in the pan before serving to let the filling firm up, then slice into wedges.