For the yogurt cream with cardamom, crack the cardamom pods and grind the seeds in a mortar.
Mix sour cream, yogurt, honey and pounded cardamom until smooth.
Leave to stand in the refrigerator for one hour.
Toast the almond slices in a pan without fat.
Serve the yogurt cream with cardamom sprinkled with freshly grated nutmeg and almond slivers.