Preheat oven to 180°C / 356°F.

Take 250 grams out of the 325 grams of the sugar that's called for the cake base and set aside.

Using an electric mixer, with the whisk attachment on, beat egg whites on low speed until foamy. Then start adding little by little, the 250 grams of sugar. Keep beating until meringue looks thick with stiff picks on. Then set aside.

Again using an electric mixer with the whisk on, beat egg yolks on high speed. Slowly add the remaining 75 grams of sugar. Keep beating until eggs look foamy, have tripled in size and look whitish in color.

Using a silicone spatula, combine meringue with egg yolks gently. Stir in the powdered almonds.

Divide batter evenly into 3 well-greased round cake pans (9-inch / 23-cm). Bake for 10-15 minutes.

Prick with a knife to check if cakes are cooked in the center. Once they're done, let them cool completely at room temperature. About 3-4 hours.

In a mixing bowl, whisk together cornstarch and eggs. Set aside.

In a medium cooking pot, add the milk, sugar and vanilla extract. Heat over medium-high heat.

Once mixture reaches a boiling point ( the steamy stage before it bubbles) remove pot from heat. Using a ladle, start pouring slowly the milk into egg mixture while whisking constantly.

Add at least ½ of the milk into the egg mixture, then transfer back to the pot.

Transfer pot back to medium-high heat and keep whisking until cream thickens.

Cover the surface of the cream with plastic wrap so it won't form a skin on top. Set cream aside for a few hours until it reaches room temperature.

Add cream in mixers bowl and with whisk attachment on, beat on high speed until cream starts to thicken slightly. Start adding the sugar a tablespoon at a time. Once sugar is fully incorporated, and cream looks thick enough (do not over beat) transfer to the fridge.

Once pastry cream has cooled completely, transfer to the mixers's bowl and start beating on low speed with the whisk on.

Once cream looks smooth and creamy again, take 300 grams of whipped cream, and add to the cream. Beat until completely incorporated but do, not overbeat. Transfer cream into a bowl, cover with plastic wrap and refrigerate for 3-4 hours. Save remaining whipped cream for decorating on top.

Place the first cake on your cake stand. Spread a thick layer of the pastry cream evenly on top (using about the one-third of the cream).

Place the first cake on your cake stand. Spread a thick layer of cream evenly on top (about the one-third of the cream) using a cake spatula. Do exactly the same for the next two layers.

Spread the whipped cream on top and all around the sides. You may do this with the cake spatula, and decorate the top, using a fork to create lines on the cream. Or use a pipping bag.

Heat a non-stick pan over high heat. Toss in the flaked almonds. Shake the pan to flip the almonds every 3-4 seconds so they won't burn. Once they get a nice golden brown color transfer to a bowl and set aside to cool.

Use the flaked almonds to decorate the cake all around the sides. Add the glace cherries on top. Ideally refrigerate cake for 5-6 hours before cutting and serving.