1.To make almond filling, beat egg whites in small bowl with electric mixer until soft peaks form. Beat butter, sugar, essence and egg yolks in medium bowl with electric mixer until just combined; do not over-beat. Stir in ground almonds; gradually beat in milk. Fold egg white into almond mixture.
2.Arrange six biscuits lengthways, in two rows of three each, on a large sheet of aluminium foil; brush biscuits generously with combined milk and rum. Spread biscuits with one-third of the almond filling. Repeat layering with remaining biscuits, milk and rum mixture, and almond filling, ending with a layer of biscuits. Wrap torte in foil; refrigerate 8 hours or overnight.
3.Beat cream in small bowl with electric mixer until soft peaks form. Cover torte with cream, running a fork lightly through the cream for a swirled effect. Top with fresh strawberries, if you like.
It is fine to use just the one 300ml carton of cream for this recipe.Note