Gather all the ingredients.

Prepare a round, springform pan (about 10 1/2 inches in diameter and 1 1/4 inches high) with parchment paper on the bottom. Preheat the oven to 350°F (180°C), top and bottom heat.

In a bowl, combine the sugar and eggs. Mix, then add the oil and continue mixing. Add the milk and mix again.

Add the almond extract and mix. Gradually add the flour and baking powder, previously sifted, mixing a little at a time. The dough should be compact and not sticky.

Shape the dough into a ball. Cut off 1/3 of the dough and set aside. Roll out the larger portion with a rolling pin into a round shape, making it slightly larger than the pan.

Flip the dough into the pan, trim any excess, and set aside.

In a bowl, combine the almond flour, egg white, and sugar. Mix well, then add the egg yolk.

Add the almond extract and mix. If the mixture is too thick, add two more tablespoons of egg white and mix well. Set aside.

Spread Nutella over the base of the pan.

Spoon the almond cream over the Nutella, placing small dollops in the center of the pan. The almond cream is sticky, so lightly oil the back of a spoon with sunflower oil to help spread it gently. Sprinkle sliced almonds around the edge where the Nutella is exposed.

Roll out the reserved 1/3 of dough into a rectangle and cut it into strips.

Lay the strips horizontally over the cake, then add the same number of strips diagonally. Trim any excess and press the strips into the edge of the dough so they stay in place during baking.

Cover all the gaps with sliced almonds and sprinkle sugar over the entire surface. Bake for 30 minutes, or until golden brown. This is how it should look when done.

Remove from the oven, place on a wire rack, and let cool completely before removing from the pan.

Brush the entire surface with apricot jam and sprinkle chocolate sprinkles around the edge of the cake.

Slice and serve!

Wonderful!

Impressive!

What texture, what flavor, what a treat!

Spectacular!