Let's start with the shortbread. 60 g ground almonds mixed with 60 g of sugar 60 g of flour.

Then add 1 egg and 2 egg yolks and mix until a homogeneous mass.

Beat 4 protein and 70 grams of sugar to form soft peaks and be entered in the yolk mass.

Bake in the form in diameter of 26 cm at 200 degrees convection. Cool the sponge and want to soak tea with the addition of liqueur "Amaretto".

Now prepare the pistachio mousse. To do this properly will mix 150 g pistachio paste, 6 egg yolks, 130 g sugar and 2 tbsp flour. 20 g of gelatin fill with cold water according to the instructions.

Then you need to heat 500 ml of milk, and hot pour in the pistachio a lot. Carefully stir, put on stove and boil until thick. To boil otherwise the cream will exfoliate.

In the finished cream, add the squeezed out gelatine and strain. Allow to cool to 40 degrees.

Beat 500g cream with 0.5 tbsp. sugar and pour in the cooled cream. Now you can start to assemble the cake. On the bottom of the form in diameter 28 cm to put a soaked sponge cake, sprinkle pistachio mousse and put into the refrigerator until fully cured, hour three-four. The first half of the cake. The cake is quite big (about 3 kg) and high, so before assembling the sides of the forms inside need to put the acetate film, so as to smooth the sides of the cake. Don't know where to get such a wonder, so we can offer your options: buy a regular stationery plastic folder (folder area), preferably thicker, cut a fold line, a little removed height and get two strips. On the form 28 see, I usually use 4-5 pieces, because they are short, and the entire diameter of the mold, one strip is not enough. Thus, in the two folders out of "gear" for the handicap. The equipment is reusable, washed dried and can be used forever ;) As they say, cheap and cheerful :) On the cake, however, there are traces of boundaries where the strips overlap each other (they can be masked with whipped cream or frosting), but the sides of the cake smooth than if the cake was getting out of shape with a knife.

Now prepare cherries: 600 g cherries (I thawed frozen) sakitani with 1 tbsp. sugar, cool. Juice merge, cherry and throw in a colander. Should have 450 ml of cherry juice. If its not enough, fill to the desired volume of cold water.

Cherry mousse: 24 g sheet gelatin fill with cold water. Prepare Italian meringue: 1 tbsp. sugar, pour 50 ml of water and put on high heat. At the same time start to whisk 4 protein with 2-3 tbsp of sugar. When the syrup is cooked to the samples on "hard ball", it should be immediately, hot, with a thin trickle pour in the beaten egg whites and beat with the mixer the resulting mass is not less than 15 minutes.

150 ml cherry juice is heated to boiling, remove from heat, dissolve in it the gelatine, allow to cool to 40 degrees and a thin stream pour into the meringue, gently stirring. You can use the minimum speed of the mixer. Then enter the remaining juice. This photo I ask not to consider as advertisement of mixer, it just happened.

500 g of cream whipped with sugar 0,5 St and be entered in a cherry cream. You can now continue to assemble the cake: on a frozen pistachio mousse spread cherries, which pour on top of cherry mousse. Allow to completely harden.

Glaze: 7.5 g of titanium dioxide (it's a white food dye in powder form) is dissolved in 2 tsp water. 9.5 g of gelatin fill with cold water. Mix 60 g water, 40 g of glucose syrup with 250 g sugar and heat to 165 degrees. The syrup should remain clear. Separately heat (do not boil) 400 grams of cream and pour in the boiling syrup. Remove from heat, allow to cool to 70 degrees and add the squeezed out gelatine. Then enter 150 g neutral glaze and dissolved titanium dioxide powder. Mix gently so as not to add to the glaze bubbles. Allow to cool to room temperature. Instead of this glaze, you can make a ganache from cream and white chocolate - both simpler and faster.

Pour cake icing, decorate with chocolate, mint leaves, cocktail cherries and sugar decoration. To prepare the sugar decorations on the parchment or silicone Mat with a brush you need to apply dabs or strips of glucose syrup, heated to 50 degrees. Bake 5 minutes at 180 degrees. During baking the strips are narrow, so they need to be applied with reserve.

Well, it's ready, you can try.

Bon appetit!