Peel cucumbers and finely minced meat. In a bowl mix yogurt with sour cream shattered. Season to taste with salt, garlic and finely chopped dill. Gelatin is dissolved in a water bath in a little water and mix with the yoghurt and cream. Finally add the cucumber salad and mix well. Pour into cake form, moistened with cold water to more easily turn the salad when gelled. Leave in the refrigerator for several hours. Almonds boiled briefly in boiling water, then cooled and peeled. Cut into thin strips and baked to slightly pinkish. Jellied salad turns into a suitable bowl and garnish with roasted almonds.