Cake Guinda

Whisk the egg whites with the sugar (2).
Blanch the yolks with the sugar (1).
Add the solids, the whisked meringue and finally the butter.
Spread out in a 5 mm frame and cook at 170ºC for 11 minutes.
Cut 14 cm diameter disks.

Boil the milk and infuse the tonka bean for 3 minutes.
Strain and emulsify with the rest of the ingredients except the cream.
Add the chilled cream at the end, strain and keep in the fridge.

Cook the cherries with the pulp, the lemon juice and the tremoline and blend.
Add the sugar mixed with the pectin and boil.
Remove from the heat and when cooled slightly add the kirsch.
Leave to gel in the fridge.

Heat the cream and milk to 50ºC, add the egg yolks and sugar mixture and cook at 82ºC.

Emulsify the black coverage with the crème anglaise.
When this mixture is heated to over 40ºC, gradually add the semi-whipped cream.

Bring the water, cream, milk powder, sugar, glucose and dextrose to the boil.
Add the powdered cocoa and boil again.
Add the gelatin, mix with the blender and strain.
Add the neutral nappage glaze and leave to crystallize for 24 hours in the fridge.
Heat to 35-38ºC.

Cook the water with the sugars up to 103ºC.
Emulsify in a food processor with the white chocolate and the gelatin mass.
Add the condensed milk and mix.
Lastly add the neutral nappage glaze and colouring.
Blend in the food processor and strain.
Heat to 35-38 ºC.