Caramelized Almonds: Place in a pan 100 g sugar with a quarter of a cup of water and whole almonds.
Cook over high heat, stirring with a wooden spoon, for four minutes or until they start to brown.
Reduce heat and cook for two or three minutes until golden.
Remove from heat and pour into a greased tray with oil.
Let them cool and grate with a rolling pin, putting on two sheets of waxed paper.
Set aside.
And, 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.
Cool and shred like almonds.
Set aside.
Put the sugar in saucepan and the remaining water and prepare a light syrup, cooking seven or eight minutes.
Meanwhile, place the egg yolks in a blender and blend two or three minutes until thick.
During mixing, add gradually and continuously, the boiling syrup, until smooth and thick mass.
Add the brandy and set aside.
Then add the vanilla to the whipped cream with a spoon and stirring motion to, add the icing sugar.
Finally,, 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.
Place in the refrigerator until ready to serve.