Adapted from Mastering the Art of French Cooking (Knopf, 1961). This cake can also be made with raspberries. The original cake is completely enclosed in lady fingers, but I think it looks far more attractive topped with berries.

About 4 cups fresh strawberries, including about 20 to decorate

1/3 cup (75 mL) orange liqueur

1/3 cup (75 mL) water

About 30 single ladyfingers*

1/2 lb. (250g or 1 cup) unsalted butter at room temperature

1 cup (250 mL) sugar

1/2 cup (125 mL) orange liqueur such as Cointreau, Triple Sec or Grand Marnier

1/4 teaspoon (few drops) almond extract

1 1/3 cups (about 2 75g packages) almond powder

2 cups (500 mL) whipping cream strawberry sauce to serve

- There are many brands of ladyfingers, and some pastry shops make their own.

Wash the strawberries quickly if necessary, and set on a cake rack to drain thoroughly. Reserve about six of the prettiest berries to decorate, then remove the stems of the others. Prepare the mould.

Line the bottom of an 8-inch (20 cm), 4-inch-deep (10 cm) round springform pan with a circle of parchment or wax paper. Pour the 1/3 cup (75 mL) of orange liqueur and water into a soup plate. Dip the bottom of each ladyfinger quickly into the liquid (don't let them get too wet or they'll be mushy).

Line the sides of the mould with the ladyfingers standing up, sugared side out. Trim the last cookie, if necessary, to ensure a snug fit. Line the bottom of the mould tightly with cookies as well, sugared side down, breaking them to fit the bottom of the mould.

Brush with some of the liqueur, then reserve the remaining cookies and set everything aside while you make the mousse.

Cream butter and sugar together for 3 to 4 minutes, until pale and fluffy. Beat in the 1/2 cup (125 mL) orange liqueur and almond extract. Continue beating for several minutes until sugar is completely dissolved.

Beat in the almonds. Whip the cream until the beater, drawn across the top of the cream, leaves light traces. Fold one-third of the cream into the almond and butter mixture to lighten the base mixture, then fold in the rest.

Turn one-third of the almond cream into the lined mould. Arrange over it a layer of strawberries, heads down. Cover them with a layer of ladyfingers and then brush with the liqueur. Repeat with another layer of almond cream, strawberries and ladyfingers.

Fill the mould with the rest of the almond cream. Cover the top of the cream and any exposed lady fingers with plastic wrap Refrigerate for six hours or overnight.

The butter must be chilled firm so the dessert will not collapse when unmoulded. When ready to serve, remove the plastic wrap. Run a knife around the inside of the mold, lift off the ring and transfer the cake to a serving platter.