Grease the mold. Sift flour with baking powder onto the surface, press an indentation in the center. Spread marzipan and butter in pieces evenly along the edge of the flour. Add the sugar, egg and bitter almond oil to the mold and knead until the dough is smooth. Press with fingers on the bottom of the mold. Preheat the oven to 170 degrees.
Separate the eggs for the sponge cake. Beat yolks with 1 tbsp. water and 75 g sugar until creamy. Mix cornstarch with cocoa, baking powder, cinnamon and almond kernels, add to yolk mixture. Whip the egg whites with the remaining sugar until stiff, gently stir in together with the almond mixture. Smooth the mixture on the short pastry, bake in the oven (center, convection oven 150 °C ) for half an hour. Cool, remove from the mold.
Soak gelatine in cold water for 10 minutes. Cut the cake base in half diagonally. Drain the cherries. Collect syrup. Squeeze gelatine, add crème fraîche, 25 g sugar and juice of one lemon and heat gently at low temperature while stirring until gelatine is dissolved. Cool the mixture in the refrigerator for 10 to 15 min.
For the garnish, cut 8 cherries in half. Chop remaining cherries, add to syrup form. Whip the cream with the remaining sugar until stiff, fold into the cooled crème fraîche mixture. Put 1/3 of it into a piping bag with a nozzle, put it into the refrigerator. Mix the cherries with the syrup into the remaining amount, spread on the bottom half of the cake. Cover with the top half, e
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