A cake recipe for all foodies:
Preheat the stove to 200 °C.
For the base, grind the almond kernels medium fine. Mix with the powdered sugar. Add salt to the egg white form and whip until very stiff. Carefully fold in the almond-sugar mixture first and then the cornflour. Leave to cool and set for at least half an hour. Line the bottom of a cake springform pan with greased parchment paper. Pour the almond mixture on top and smooth the surface. Bake in the heated oven for 20 min until golden and crisp. Cool and prepare the topping in between. Melt butter with sugar (I) in a frying pan. Add cherries and cook at high temperature for 5 minutes, stirring continuously until soft. Add cherry brandy, reduce heat and simmer for another ten minutes. Stir again and again. Remove the fruit with a slotted spoon and set aside.
Sprinkle sugar (Ii) over liquid in skillet and cook until caramelized. Remove skillet from the kitchen stove. Turn cherries in caramel mixture to other side and cool in skillet, shaking occasionally.
In the meantime, heat 1 tbsp curd and let the gelatin melt in it. Using a whisk, fold the gelatin into the remaining curd, then fold in the remaining sugar and lemon zest. Whip the cream until stiff and fold into the curd. Pour the creamy mixture over the sponge cake base mold. Pour into