1 tbsp. butter (for pan)
8 oz. almond paste
6 eggs, separated, room temperature
1 tsp. vanilla
1/2 tsp. almond extract
Pinch of salt
1/2 c. sugar
1/2 c. all purpose flour
1 tsp. baking powder
1 1/2 c. whipping cream
1/2 c. confectioners' sugar
Fresh strawberries

Preheat oven to 350 degrees. Butter 9 inch spring form pan. Beat almond paste and egg yolks in large bowl of electric mixer until well blended. Mix in vanilla and almond extract. Beat egg whites and salt in another large bowl until soft peaks form.

Add sugar about 1 tablespoon at a time, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture to lighten. Gently fold in remaining whites. Combine flour and baking powder in small bowl. Fold into egg mixture 2 tablespoons at a time, being careful not to deflate mixture. Pour batter into prepared pan, smoothing top.

Bake until top is browned and tester inserted in center comes out clean, about 30 minutes. Cool on rack.

Invert cake onto serving platter. Whip cream to soft peaks in large bowl. Blend in powdered sugar.

Garnish top of cake with fresh strawberries. Chill and serve. Serves 10 to 12.