In a saucepan, caramelize sugar. Pour in about 125 ml of water, but do not stir! Boil down to a thick consistency. Stir in butter, whipped cream and vanilla sugar and again boil down to a thick consistency (approx. 110-115 °C). Mix in almond slivers and let everything cool down a bit. To test, pour a little of the mixture onto a cold plate.
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