Preheat the oven to 165℃. In a mixer with the paddle attachment beat the almond paste. butter , sugar and va-nilla bean (split lengthwise & scraped) until light and smo-oth. Add the eggs slowly , mixing between each addition . Sift the cake flour , baking powder and salt together over the egg mixture . Add the sour cream and don't overmix . Lightly grease the parchment as well. Pour the batter into it and bake for 15 minuts,rotating halfway through .Coll on a wire rack, then frim the edges .Cut in round pieces and kepp in the freezer