Almond Meringue Cherry Cake

For the batter: Separate eggs. Beat egg white with 50 grams (approximately 1.8 ounces) of sugar until stiff. Beat egg yolks with remaining sugar, salt and lemon zest until frothy. Melt butter. Fold whites into yolk mixture. Combine flour, potato flour and baking powder. Fold into batter with butter. Line the bottom of a springform pan (24 cm or 10 inches in diameter) with parchment paper. Pour batter into pan and bake in an oven preheated to 175°C (approximately 350°F) for 45-50 minutes.

Remove and let cool for 10 minutes, then release from pan and let cool on a wire rack. 

For the meringue: Beat whites until stiff. Add 40 grams (approximately 1.5 ounces) of sugar. Fold in almonds, remaining sugar and flour. Line two baking sheets with parchment paper. Pour meringue onto each baking sheet and spread into a 24 cm (approximately 10-inch) disk. Bake in an oven preheated to 150°C (approximately 300°F) for 20-25 minutes

Remove and let cool on a wire rack.

For the cream: Beat butter, powdered sugar, jelly and cherry brandy. Add a few drops of food coloring.

For the syrup: Boil 125 ml (approximately 0.5 cups) of water boil and sugar until syrupy. Stir in cherry brandy, remove from heat and let cool. Spread syrup onto cooled cake. 

Place a meringue on a cake plate and cover with 1/3 of cream. Top with soaked cake and add another third of cream. Top with remaining meringue and cover cake with remaining cream.