1. Preheat and Prepare the Pan:

1. Preheat oven to 325°F (163°C).
2. Grease a 9-inch springform pan, line the bottom with parchment paper, and dust the sides with almond flour.

2. Mix the Batter:

3. In a large mixing bowl, beat together raw cane sugar, butter, and salt until light and fluffy (about 4 minutes).
4. Mix in almond extract, vanilla extract, lemon zest, and lemon juice.
5. Add egg yolks one at a time, beating well after each addition.
6. Blend cottage cheese until smooth (optional), then mix it into the batter.
7. Gently fold in the almond flour until just combined.

3. Whip the Egg Whites:

8. In a separate bowl, beat egg whites until stiff peaks form.
9. Fold half of the beaten egg whites into the batter to lighten it.
10. Gently fold in the remaining egg whites until no streaks remain.

4. Bake the Cake:

11. Pour the batter into the prepared springform pan, smoothing the top.
12. Sprinkle sliced almonds evenly over the top.
13. Bake for 50-55 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
14. If the top browns too quickly, loosely tent with aluminum foil during the last 10-15 minutes.

5. Cool and Serve:

15. Let the cake cool in the pan for 10 minutes.
16. Release the sides of the springform pan and let cool completely on a wire rack.
17. Before serving, dust with confectioner’s sugar for a decorative touch (optional).