Take a rectangular mould and cut out a sweet pastry base to fit in. Prepare a sponge; whisk the eggs together with the sugar and vanilla until thick, pale and creamy. Sift the flour and fold gently into the whipped eggs, taking care not to lose volume from the mass. Pour into a buttered and floured baking pan and bake in a hot oven, temp.175°c for approx. 30 minutes. To check if the sponge is cooked press the centre gently with your finger tips and should spring back. Flip onto a cooling rack and allow cooling before slicing. Whip the cream stiffly. Slice the sponge cake into 3 cm thick pieces and sandwich together with the cream. Cut the sponge into the size that fits in the mould. Spread the biscuit base with the jam and press into the mould. Fill with slices of the sandwiched sponge cake. Top up with the strawberries to fill completely. Brush the strawberries with the gel. Carefully unmould the strawberry slice, spread the sides with the remaining cream and coat with flaked almonds.