Toast almond kernels in a frying pan without fat until golden brown. Melt butter at low temperature. Whip 4 egg whites and liter pinch of salt until stiff, add 60 g sugar and continue to whip until sugar is dissolved. Fold in 4 egg yolks briefly. Sift flour, fold in almond kernels, chocolate drops and butter. 2.
Spread the mixture into a cake springform pan (26 cm 0) lined with parchment paper. Bake in a hot oven at 175 degrees on the 2nd rack from the bottom for 25 minutes (gas 2, convection oven 150 degrees). Cool.
3. let the milk bubble up. Stir cocoa, espresso powder and chocolate liqueur until smooth, add to milk, bubble repeatedly, then cool to lukewarm. Soak gelatine in cold water. Beat 2 egg yolks and 50 g sugar over a hot water bath until thick and creamy. Squeeze out gelatine, let it melt in the cream while stirring. Fold in the chocolate milk, mascarpone and curd cheese with a whisk. Leave the mixture to cool.
4. Whip 2 egg whites and a pinch of salt until stiff, adding 50 g sugar, and fold into the cream. Drain the cherries.
Cut the base diagonally once, place the lower base in the mold, spread 2/3 of the cream and 2/3 of the cherries evenly on top. 2.
Place the second cake layer on top. Put the rest of the cream on top. Refrigerate for at least 4 hours, preferably overnight.
5. melt cake glaze over a hot water bath, pour into a parchment bag. Drizzle glaze over cake
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