Turn on the tea oven. 7 (210°). Put the baking sheet on the work surface and line it with buttered parchment paper.
Beat the egg whites stiff with the sugar. Finely blend the almonds, mix them with the icing sugar and sift together. Whisk this mixture with the egg yolks, add the egg whites, then the flour and cocoa.
Spread the preparation by smoothing it with a spatula on the parchment paper, bake for 8 to 10 minutes, remove from the oven and let cool.
For the mousse, beat the whipped cream with the vanilla sugar. Melt the chocolate in a bain marie. Boil the sugar and 12.5 cl of water for 8 to 10 minutes then pour the boiling syrup over the egg yolks, whisking vigorously until the preparation doubles in volume. Add the melted chocolate, stir regularly while the preparation cools. When cold, gently fold in the whipped cream.
Line a cake mold with cling film, cut the biscuit into strips the size of your mold, place a strip of biscuit in the bottom, spread a layer of mousse, a strip of biscuit and so on until the ingredients are used up. ending with a strip of biscuit. Pack well, fold the film and refrigerate for at least 4 hours.
To serve, unmold the cake, remove the film, sprinkle with cocoa and decorate with leaves and cherries.
Or cherries in brandy and mint leaves glazed with icing sugar instead of almond leaves.
Chef Hubert's creation
