Start the oven at 175 degree Celsius.
Grate the almond paste in big bites, and pour it down in a big bowl.
Add the eggs with the almond paste, and stir it together with a fork.
Add the cacao powder in the almond paste mixture and mix it all together until you do not have any lumps in the mixture.
Pour the mixture in to an baking form that you can take away the edges from.
Put the form in the lower part of the oven for approx 20 minutes.
Take out the form, and let the cake bottom cool down in room temperature.
When the cake is cold, it is time to do the mousse..
Pour the strawberries in a blender and mix them well.
Add the condensed milk and the whip cream in the blender, and then blend it all together on low speed, until you have a mousse (approx 1 minute).
Put a plastic foil on top of the baking form, and put the cake in the fridge for minimum 3 hours.
When it is time to serve the cake, take it out from the fridge 20 minutes before.
It is nice to decorate the cake with fresh strawberries before the serving.