Directions
1Caramelized Almonds: Place in a pan 100 g sugar with a quarter of a cup of water and whole almonds.
2Cook over high heat, stirring with a wooden spoon, for four minutes or until they start to brown.
3Reduce heat and cook for two or three minutes until golden.
4Remove from heat and pour into a greased tray with oil.
5Let them cool and grate with a rolling pin, putting on two sheets of waxed paper.
6Set aside.
7And, in a small saucepan, move 100 g sugar with a quarter of a cup of water and a candy, if they are good brown, pour it into a tray greased with oil.
8Cool and shred like almonds.
9Set aside.
10Put the sugar in saucepan and the remaining water and prepare a light syrup, cooking seven or eight minutes.
11Meanwhile, place the egg yolks in a blender and blend two or three minutes until thick.
12During mixing, add gradually and continuously, the boiling syrup, until smooth and thick mass.
13Add the brandy and set aside.
14Then add the vanilla to the whipped cream with a spoon and stirring motion to, add the icing sugar.
15Finally,, mince in a large saucepan, not too deep, layered egg cream, cake, ice, gekonfijt fruit, caramel and crushed almonds. Continue with these layers, ending with all the ingredients and decorate the surface with toasted almonds and whole cherries.
16Place in the refrigerator until ready to serve.