Cherry Mousse: Soak the gelatine in cold water. Come cherry syrup, sugar, lemon juice and vanilla seeds in a saucepan, bring to the boil and remove from the heat.  Wring out the gelatine free of water, and stir it into the hot syrup. Continue to stir until the sugar is dissolved. Let the syrup cool to lukewarm. Whip the cream until light foam in a large bowl. (Over Beat finally not.)
Add the curds, and whisk gently with the cream. Gently fold the hand warm cherry syrup in with a spatula. Spread the mousse in the hemisphere-silicone molds (like different sizes), and put them in the freezer for min. 2 hours or overnight.

Mandel Bottom with licorice and salt: Roast the almonds for about 5 min at 200 degrees until they are well golden, and let them cool. Blend half of the almonds into flour, and chop the rest coarsely. Stir in almond flour, coarsely chopped almonds, sugar, rålakridspulver and salt together in a bowl. Add the egg whites and whisk it all together well. Line the bottom of a springform (18 cm in diameter) with baking paper and spread the dough herein. Behind the base for about 20 minutes at 175 degrees until it is well guilders. Let it cool completely.

Collection and ornaments: Remove the frozen cherry mousse bombs out of the mold and place it immediately on top of almond base. Let the cake thaw in refrigerator min. 2 hours. Garnish with ROSE GOLD, sorrel, rålakridspulver and possible. Mica just before serving.

Tip 1: You can easily make the big cake of several small. I include conjured the 2-seater cakes (12 cm molds) - with great success! 

Tip 2: The small hemisphere-silicone molds, which I have used, respectively. 3 cm, 4 cm and 5 cm in diameter. They may include purchased in Art and crockery. 

Tip 3:  The cake has no flour and therefore makes many celiac sufferers happy.