I'm glad to hear you enjoyed (and what an honor to be preferred over others!). On the almond/plain flour weights and volumes - so almond flour tends to have more air in between the pieces as it is a little more course and between that and just generally, the same volume is a reasonable amount lighter than the equivalent wheat flour. This is why the weights are close, even though the volume is more. Though if you prefer that bit more almond flavor then you can, as you did, add a little more almond flour (or could use a little more extract, too).

So if you look under the last section of layering and baking, you will see it says to spread a layer of the jam over the pastry, then the sponge topping on top of that. Then you add the almonds and bake it all together (also shown in the video). As for the pan, I have added in a link to the pan I use and also the height it is in the directions - my pan is 2 inches deep but a bit shallower will also work, you would just fill it higher.

Perfect, glad to hear!