For the pot pie, separate the eggs. Warm the butter a little, then beat with the sugar and yolks in a food processor until fluffy.
Stir the almonds, breadcrumbs and cornflour into the yolk mixture. Preheat the oven to 180 °C. Beat the egg whites and salt until stiff and fold in the smoothly mixed curd.
Line a greased springform pan with breadcrumbs. Pour in the mixture and bake for approx. 50 minutes on the middle shelf until the cake is golden brown (test with a stick).
After cooling, sift powdered sugar over the pot cake.