In a blender, whirl eggs, sugar, and 1 cup almonds until nuts are very finely ground.
Add flour and baking powder; whirl until mixed well.
Pour batter into a buttered 9-inch-diameter cake pan.
Bake in a 350° oven until cake feels set in center when lightly touched, 20 to 25 minutes.
Let cool 10 minutes (cake will settle), then invert cake onto a plate and cool completely.
Spread torte with mocha cream.
Sprinkle with remaining nuts.