Beat butter with sugar and vanilla sugar until homogeneous mass. Whisk eggs one by one in the mass, stir, add lemon zest, nutmeg and stir again. Stir in flour with baking powder in several steps and milk, knead dough until heavy creamy texture.
Grease small baking pan and sprinkle it with a portion of almonds. Mix the rest of almonds with dough. Put the dough in the pan and bake in preheated to 360oF (180oC) oven for 1 hour. Cool and sprinkle with sugar powder. Serve the cake with confiture.
