Torte:

6 large eggs
2 c. sliced natural almonds
1 c. sugar
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract

Flavored Cream:

1 c. heavy cream
1 tbsp. sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
sliced almonds and strawberries (to garnish)

Torte: Separate egg yolks from whites, both into large bowls. Bring to room temperature. Preheat oven to 325°F. Grease an 8 x 3 spring-form pan. Finely grind almonds with 1/4 cup sugar. Beat egg whites with mixer on high speed until a fine foam appears. Continue beating, gradually adding 1/4 cup sugar, until stiff, shiny peaks form. Beat egg yolks with remaining 1/2 cup sugar until thick, about 3 minutes. Beat in extracts. Gently fold yolk mixture in whites, then fold in nuts. Spread in prepared pan and smooth top.

Bake 65 minutes or until cake rises about 1 inch above sides of pan around edge, is golden brown and sinks slightly in center. Remove pan to wire rack and cool 5 minutes. Cake will sink more. Run knife around cake and remove to serving plate.

Beat heavy cream, sugar and extracts with mixer until stiff peaks form. Spread over cooked cake. Garnish with sliced almonds. Cover and refrigerate. Decorate with sliced strawberries before serving.

Note: Can be prepared at least 1 day before serving; refrigerate tightly covered.