Base
750 g almond paste
375 g butter or margarine
6 eggs
90 g plain flour

Filling
500 g frozen strawberries
100 ml water
200 g Dansukker Jelly Sugar Multi

To decorate
500 ml double cream
2 tbsp Dansukker Icing Sugar
1000 g fresh strawberries

Coarsely grate the almond paste. Add the butter/margarine and whisk until smooth. Add the eggs and flour. Spread the mixture into a wide oven pan lined with greased baking parchment. Bake at the centre of the oven at 175 °C for approx. 25 minutes. Set aside to cool. Peel off the baking parchment and place the cake on the serving dish. Chop the strawberries, put them in a saucepan with the water and jelly sugar and boil for 30 seconds. Spread the strawberry mixture over the cake base. Whip the cream with the icing sugar until it forms soft peaks. Spread or pipe the cream over the strawberry mixture. Decorate with strawberries.