Make cake: Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pan, knocking out excess flour.
With blender motor at high speed, add half of toasted almonds through top hole and finely grind (be careful not to grind to a paste). Transfer to a bowl and grind remaining almonds in same manner, transferring to bowl. Add flour, baking powder, and salt to ground almonds and whisk until combined well.
Beat eggs in a large bowl with an electric mixer at high speed until foamy, about 15 seconds, then add superfine sugar a little at a time, beating. Continue beating until mixture is thick, pale, and forms a ribbon when beater is lifted, 7 to 8 minutes in a stand mixer or 10 to 14 minutes with a handheld. Add butter in a slow stream, beating, then add milk and almond extract and beat until just combined. Reduce speed to low, then add flour mixture, mixing until just combined.
Spread batter in pan, smoothing top, then sprinkle evenly with sliced almonds. Bake until top is golden, cake begins to pull away from side of pan, and a wooden pick inserted in center of cake comes out clean, 30 to 40 minutes. Cool cake in pan on a rack 30 minutes, then run a knife around edge to loosen and invert onto rack. Turn cake right side up on rack and cool completely, about 30 minutes more.
Make strawberries in syrup: Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 2 cups, 8 to 10 minutes. Transfer syrup to a bowl and cool completely. Stir in strawberries and rose water and macerate at room temperature 30 minutes.
Whip cream and assemble dessert: Beat cream in a large bowl with cleaned beaters until it holds soft peaks.
Cut cake into 4 squares and reserve 2 squares for another use. Carefully cut each of remaining 2 squares diagonally into quarters for a total of 8 triangles, then halve each triangle horizontally. Sandwich triangle halves with strawberries, syrup, and whipped cream.
Cooks' notes: ·Cake (not cut) improves in flavor if made at least 1 day ahead (up to 3) and kept, tightly wrapped in plastic wrap, at room temperature. ·Strawberries can be macerated in syrup up to 2 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	899.69 Kcal (3767 kJ)
Calories from fat	510.87 Kcal
		% Daily Value*
Total Fat	56.76g	87%
Cholesterol	215.54mg	72%
Sodium	206.25mg	9%
Potassium	487.42mg	10%
Total Carbs	93.72g	31%
Sugars	70.83g	283%
Dietary Fiber	4.99g	20%
Protein	11.98g	24%
Vitamin C	71.6mg	119%
Vitamin A	0.4mg	14%
Iron	1.4mg	8%
Calcium	156.5mg	16%

Amount Per 100 g
Calories	226.37 Kcal (948 kJ)
Calories from fat	128.54 Kcal
		% Daily Value*
Total Fat	14.28g	87%
Cholesterol	54.23mg	72%
Sodium	51.89mg	9%
Potassium	122.64mg	10%
Total Carbs	23.58g	31%
Sugars	17.82g	283%
Dietary Fiber	1.26g	20%
Protein	3.01g	24%
Vitamin C	18mg	119%
Vitamin A	0.1mg	14%
Iron	0.3mg	8%
Calcium	39.4mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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