Cut the butter into cubes and keep at room temperature to soften.

Zest the lemon.

Cook, peel the eggs and reserve the egg yolks.

Line the baking tray with parchment paper.

Connect the whisk tool to power handle

Fit the blade to the chopper bowl

Add Ingredients 1 (flaked almonds, sugar) into the chopper bowl.

Pulse until the texture resembles cornmeal and set aside.

Add the first item of Ingredients 2 (butter) into a large mixing bowl.

Whisk using the hand blender for 3-5 minutes until pale and fluffy.

Transfer the almond mixture into the large mixing bowl.

Add the remaining Ingredients 2 (almond extract, cinnamon, vanilla extract, lemon zest, salt) into the bowl.

Whisk until well combined and set aside.

Add the first two items of Ingredients 3 (flour, boiled egg yolks) into the chopper bowl.

Pulse until fine, yellow powder.

Sift the flour mixture over the butter and almond mixture.

Sift the third item of Ingredients 3 (flour) over the butter and almond mixture.

Gently fold together with a spatula, do not over mix.

Wrap 1/3 of the dough in parchment paper.

Wrap the remaining dough in parchment paper

Refrigerate both pieces for 30 minutes.

Once the dough has rested, transfer the dough pieces to a work surface.

Roll out the larger piece to a rectangle approx. 25x40 cm.

The dough will soften quickly, you may find it easier to roll it between two sheets of parchment paper.

Fold the edges up to create a narrow border.

Transfer the shaped dough to the baking tray.

Roll the remaining piece of dough into long strips, roughly the thickness of your little finger.

Arrange the strips over the rectangle base in a diamond pattern.

Press gently to secure in place.

Refrigerate for 30 minutes.

Pre-heat the oven to 200°C.

Remove the chilled dough from the fridge.

Brush with the remaining Ingredients 4 (beaten egg).

Bake at 200°C for 10 minutes.

Bake at 160°C for 30 minutes.

Remove from the oven and let cool.

Add 4 leaves of the first item of Ingredients 4 (gelatine) into a small bowl.

Add the second item of Ingredients 4 (water) into the bowl.

Soak for 5 minutes until the gelatine softens and blooms.

Add the next two items of Ingredients 4 (strawberry jam, water) into a small saucepan.

Place over a low-medium heat.

Heat until the jam is melted and the mixture is almost at a simmer.

Remove from heat.

Add the gelatine mixture into the small bowl and stir to dissolve.

Remove the whisk, connect the hand Blender Attachment to power handle.

Blend the jam mixture until smooth and set aside.

Add the remaining 4 leaves of gelatine into a clean small bowl.

Add cold water into the bowl.

Soak for 5 minutes until the gelatine softens and blooms.

Add the remaining Ingredients 4 (apricot jam, water) into a clean small saucepan.

Place over a low-medium heat.

Heat until the jam is melted and the mixture is almost at a simmer.

Remove from heat.

Add the gelatine mixture into the small bowl and stir to dissolve.

Blend the jam mixture until smooth and set aside.

Spoon the jam fillings into alternate diamond windows of the cake base.

Decorate with the flaked almonds.

Leave to cool completely and for the jam fillings to firm up before serving.