Knead sugar, flour, baking powder, and butter together into a uniform mixture.

Chop the almonds finely in a mini chopper.

Knead the almonds with the other ingredients into a uniform dough.

Spread the dough in a cake ring (16 cm in diameter) lined with parchment paper at the bottom.

Bake the base at 180 degrees Celsius (356 degrees Fahrenheit) fan-assisted for 15-18 minutes.

Let it cool.

Soak the gelatin in plenty of cold water for 20 minutes.

Put cherry purée, sugar, vanilla paste, lemon zest, and juice into a pot and bring to a boil.

Let it simmer for a couple of minutes and remove from heat.

Stir the soaked gelatin into the mixture, and let it cool.

Whip the cream to a light whipped cream and fold it into the cherry mixture.

Pour the mousse into a silicone mold (here used by Ditte Julie mold with bubbles) and pour the rest of the mousse into another silicone mold (20 cm in diameter) and freeze for at least 3 hours.

Soak the gelatin in plenty of cold water for 20 minutes.

Put 1⁄2 dl cream, sugar, and vanilla paste into a pot and heat the mixture until the sugar has melted.

Stir the soaked gelatin into the mixture.

Whip the rest of the cream to a light whipped cream and fold into the vanilla mixture.

Remove the base from the mold and expand it to 22-24 cm in diameter.

Place the base in the center of the mold.

Pour about half of the vanilla mousse over the cake.

Remove the cherry mousse (the one without bubbles) and place it in the center of the mousse.

Then pour the rest of the vanilla mousse into the mold.

Freeze the cake for 4-5 hours or preferably overnight.

Remove the cake from the mold and cake film and release the mousse top from the mold.

Place the mousse on top of the cake in the center and decorate with gold dust and wood sorrel.