In a small bowl, mix together the sour cream, vanilla and powdered sugar.

Stir in the toasted almonds.

Place a one-cup pool of watermelon puree on each of 6 serving plates.

Place a slice of cake on each pool.

Drizzle the remaining watermelon puree over the top of the cake slices and then put a dollop of the sweetened sour cream with almonds on each serving as a garnish.

Source:

Watermelon.org