Almond layer cake with strawberries and creme chantilly under a spun caramel cage

Sift one third cup of all purpose flour onto wax paper and set aside.

If the eggs are chilled, set the mixing bowl in a bowl of warm water and stir the eggs to take off the chill, so they do not congeal the butter later.

Gradually add the sugar and the almond extract; beat for five minutes until thick, like a heavy mayonnaise.

Cut the stick of butter into pieces in a small bowl; beat it over warm water to soften, then over cold water until creamy, the consistency of a heavy mayonnaise.

Stir two spoonfuls of the egg mixture into the butter.

Fold the sifted flour and the ground almonds into the egg mixture alternately, up and over; when almost absorbed, fold in the butter by the scoop.

Pour immediately into a greased, parchment-lined nine-inch cake pan; bang the pan once lightly to settle the batter.

Bake at 350F for around 30 minutes, until the top feels spongy when pressed and shows the faintest hairline of shrinkage from the pan; done here at 22 minutes.

Cool on a rack 10 minutes and unmold.

Butter heavily the outside of an upside-down bowl 10 inches across and six inches deep, and a nine-inch cake pan for the base of the cage.

Whisk the corn syrup and warm water together, add to the sugar in a saucepan, and bring to a boil over the highest heat.

Off the heat, swirl until the sugar has dissolved; cover and boil three to four minutes until the bubbles are large and thick.

Swirl gently by the handle; when the syrup turns golden, take it off the heat at once.

Lift spoonfuls and dribble them back into the pan until the syrup cools to a thick heavy thread; keep on very low heat to hold that consistency.

Holding the buttered bowl upside down, swirl threads of caramel off the spoon over it in interlocking webs of spirals.

While still warm, gently push the web toward the bottom of the bowl from the edges all round until it loosens, and lift it off.

Spin a second web over the buttered cake pan for the bottom of the cage and release it.

Dissolve the sugar in the warm water and add the vanilla for a sugar syrup.

Melt the strawberry jam with the water.

Beat the heavy cream in a small bowl set in a bowl of ice water until it thickens, three to four minutes, moving the beater to incorporate as much air as possible.

Just before using, sift in the icing sugar, add the vanilla and fold in.

Slice the strawberries for the filling.

Slice the cake horizontally into layers (the recipe calls for three; this thin cake gave two).

On a cake stand, set the caramel cage bottom, then the bottom layer; sprinkle with a tablespoon of sugar syrup, paint on the melted jam, spread with creme chantilly and arrange strawberries.

Top with the second layer crumb side up; sprinkle with syrup, spread the remaining jam and chantilly, and arrange strawberries decoratively on top.

Set the caramel dome over the cake, breaking off pieces to fit as needed.

To serve, tap the cage to break it and cut the cake into pie-like slices, a little caramel with each.