Preparation of the meringue: Whisk whites with a mixer till soft peaks form, gradually add sugar and continue to beat until resistant foam. Very carefully mix with the almonds. On parchment paper draw a circle on the form which will collect the cake. Turn the paper and put half the weight on the circle. Do the same thing with the second piece of dough on another parchment paper. Bake at 100*C to induration, I have somewhere managed 2 hours and a half. Preparation of the mousse: Heat the cream almost until boiling, add white chocolate and stir well until a homogeneous mass.

The same is done with dark chocolate.

Get 2 cream. Cool in refrigerator at least 4 hours (preferably leave overnight) Cooking cream with condensed milk: butter room temperature beat well until lush, light weight. Gradually add condensed milk and continue to beat.

To assemble the cake: Put into a split mold cake meringue, cream on top with condensed milk.

Put half an hour in the fridge. On the sides of the shape creating a Board of high office folders. Dissolve in a little water gelatin, allow to swell. With a mixer, beat white chocolate mousse, gelatin and heated gently introduced into the mass, continuing to whisk.

Spread on the cream with condensed milk.

Put the second cake and gently press to stick together.

Beat with a mixer mousse chocolate + the softened gelatine and put on the cake.

Align and place in the fridge for an hour. To prepare the glaze, let cool slightly and pour on the cake with meringue. At the sides, and sprinkle with nuts. Put in refrigerator for 15 minutes.