We prepare first leaf: separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. Add one tablespoon of sugar at a time and stir until it melts. After incorporating the sugar, add the yolks and mix a little more. Mix the flour well with the cocoa, we can sift them together, then add one tablespoon of the mixture over the egg foam and mix lightly with a spatula from bottom to top until you incorporate all the flour.
Preheat the oven to 200 degrees. Wallpaper a cake mold with a diameter of 26 cm with baking paper and pour the dough into it. Level a little and put it in the oven for 30-35 minutes or until it passes the toothpick test. When the countertop is ready, let it cool on a grill for 1-2 hours, or overnight.
assembling: cut the worktop in half. Fry the almonds in a pan over low heat until lightly browned, then set aside to cool. The cherries in the compote are drained in a strainer. Mix the whipped cream well until it starts to harden slightly, then add the sugar and mix a little more.
Place the first sheet from the counter on a plate, place cherries on it, if you like, you can fill the whole surface or just put a few, I put 2 circles, and between them I filled with whipped cream, using a pos. Place the other sheet on top and the whipped cream again. We also cover the side cake with a little whipped cream, over which we sprinkle the almonds. Over the cake I sprinkled some grated dark chocolate and some cherries.