In a large bowl add eggs, sugar and salt. Mix to combine. Mix for about 10 minutes until thick and tripled in volume. Add almond extract and mix to combine.

Gradually fold in ground almonds, flour and in the end incorporate melted butter.

Pour the batter into the prepared pan and bake for about 20-25 minutes until golden and a toothpick inserted into the center of the cake comes out clean.

Remove from oven, let it cool in the pan over a cooling rack.

In a medium bowl combine cookie crumbs with chopped almonds. Melt ruby chocolate over bain-marie. Add cream, add to cookie mixture and stir to combine.

Cut the sponge into a 7 inch (18cm) disk using a cake ring. Place the ring around the sponge. Spread the crunch on top of the sponge and freeze until you prepare strawberry mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Add the gelatine over the warm strawberry sauce and stir to dissolve. Let the strawberry mixture cool at room temperature.

In a large bowl whip cream until stiff peaks form. Add strawberry mixture and mix to combine.

Pipe the mousse on sides and top. Smooth the top using an offset spatula.

Cover and refrigerate for 4-6 hours or overnight.

Spread chocolate evenly into about  9 x 6 inch (23x15cm) rectangle on a parchment paper. Let it set slightly  to room temperature until no longer sticks to finger or if in a hurry refrigerate for few minutes.

Cut into squares or rectangles and refrigerate to set completely.

Decorate cake with fresh strawberries and ruby chocolate decoration.