Prepare and weigh out the ingredients. Sift the flour onto a work surface. Add the icing sugar, almonds and spices. Make a well using a spoon and break the egg into it. Add the butter, cut into small pieces. Using a large knife, blend the butter into the rest of the ingredients. Briefly knead the dough and form into a ball. Wrap this dough in cling film and set aside in the refrigerator for about an hour. Then take the dough and roll it out thinly with a rolling pin to fit your buttered cake tin. Line the base with the pastry. Place this in the refrigerator.

Cream together the softened butter, sugar and spices. Thoroughly mix the almond paste and egg yolks together in another bowl. Fold this into the butter-sugar mixture. In another bowl, whisk together the egg whites and sugar. Once they are stiff, fold them a little at a time into the butter-egg mixture until well combined. To finish, carefully fold in the flour and ground nuts. Remove the cake tin with its pastry base from the refrigerator and pour about 1/3 of the nut mixture into it. Top this with the pitted Morello cherries, and then cover with the remaining mixture. Bake in a preheated oven at 180°C for 50 to 60 minutes. Remove from the tin.

Mix the cherry juice with the Kirsch. Paint this over the top of the cooled cake.

1. Whip the cream in a large mixing bowl.
2. Pour the powdered gelatine, sugar and Kirsch into a saucepan and allow to soak for around 10 minutes.
3. Gently heat this mixture, stirring all the time, until the gelatine has dissolved completely. Remove from the heat, add a few spoonfuls of the whipped cream and mix.
4. Carefully fold this mixture into the rest of the whipped cream.
5. Spoon out the Chantilly cream onto the top of the cake and smooth it over.

To finish, sprinkle it with the chocolate shavings.