Prepare and measure food. I use a measuring Cup with a volume of 200 ml.

Grind hazelnuts into a fine crumb.

Proteins to put in a clean Cup and start to whisk. When will a stable foam, add the sugar portions. Beat 5 - 10 minutes (depending on mixer) until a dense glossy mass, sugar should almost completely dissolve.

2-3 reception with a spatula stir in the ground hazelnuts, being careful not to disturb the air mass.

The dough for meringue to shift into a pastry bag, cut off 1 cm area and place on the parchment 2 round cake. Diameter 20-22 see From the remnants of dough can be deposited a little meringue for decoration. Meringue bake (or rather dry) at t 90-110 gr. about 1,5 hours. ( I have a gas oven and the temperature shows 150 gr., I turn it on low and dry meringue with a half-open door.) The finished meringue is easily separated from the baking paper.

Well-chilled cream 33% (250 ml.) beat until stable peaks with 1-2 tbsp of powdered sugar. Gently mix in the cherries ( I have frozen the extra juice to drain). Put in refrigerator for 15 min.

To assemble the cake. The cream can be spread in a thick layer between the cakes, or split into 2 parts and also decorate the top of the cake.

The top of the cake I decorated with melted chocolate and almond. Leave the cake in the refrigerator for 1-2 hours, although it can be eaten immediately)))