Beat the egg whites with brown sugar until they double in volume.
In another bowl, mix the walnut flour with the wheat flour and fold it into the beaten egg whites.
Pour the mixture into a 16 cm diameter ring, previously lined with aluminum foil, whose walls have been greased with butter and sprinkled with ground nuts.
Bake the sponge cake at 170 °C until it browns, then cool the sponge cake completely and remove it from the mold.
Pour the hot milk (temperature 90°C) over the white chocolate and the gelatin swollen according to the instructions on the package, stir, then add the nut paste and the sweet cream, blend everything with an immersion blender, cover with cling film directly touching the cream, and refrigerate for 6 hours.
Mix the hot cherry puree (temperature 70 °C) together with the bloomed gelatin - according to the instructions on the package, place in the refrigerator, stirring periodically until it reaches a temperature of 15-18 °C.
Using a ring with a diameter of 14 cm, make a 1 cm deep indentation in the cooled sponge cake.
Carefully cut out the center,
pour the sour cherry jam on top, and refrigerate for 4 hours to set.
Before serving, add the cream to a pastry bag with a round tip and cover the entire surface as desired.
Decorated with decorative candies and greenery, and you can enjoy it with pleasure.
Magical holidays!
