Spread the sliced almond kernels evenly on a baking tray and roast in the oven at 170 degrees for about 7 minutes until golden brown.
Bake the apple strudel in the oven according to the package instructions.
At the same time, whip the whipped cream until it is almost stiff. Mix the powdered sugar with the custard powder without liquid. Using a whisk, stir the amaretto into the whipped cream at the beginning and then the powdered sugar and pudding mixture. Leave the foam to cool for 20 minutes.
Cut the oven-fresh strudel into 4 portions and dust with powdered sugar. Divide evenly among 4 plates, arrange with the foam and 1 scoop of walnut ice cream on each. Garnish with the sliced almond kernels and powdered sugar.
Tip: The strudel gets a great crust if you put it under the broiler with the powdered sugar for about 2 to 3 minutes. Keep an eye on it.
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