Preheat the oven to 500 degrees. Stir ice cream to soften, and fold in the toasted almonds. Spoon into a 1 1/2 quart bowl lined with plastic wrap. Invert onto the cake. Freeze until firm. For the topping, beat the egg whites, vanilla, and cream of tartar till soft peaks form. Gradually add the sugar, beating until stiff. Place the cake on an ovenproof serving tray, and remove the plastic from the ice cream. Using a pastry bag with a star tip, Pipe out a pretty design, covering the entire surface of the cake and the ice cream. Bake for 2-3 minutes or until golden brown on the edges. Serve immediately.
Yield dessert for 8