Beat the eggs and sugar in a bain-marie until creamy, remove from heat, and beat until the mixture has a thick consistency and is cold.
Carefully fold in the flour, cornstarch, and melted butter.
Butter a 10in (26 cm) diameter round pan, dust it with flour, and fill with batter.
Bake for about 60 minutes.
For the meringue base, beat egg whites until they are almost stiff, slowly sprinkle in the sugar, and continue beating until they are stiff.
Fold in the rest of the ingredients and spread in two 10in (26 cm) diameter circles (preferably with a spatula) on a buttered and floured baking sheet.
Bake for about 15 minutes.
Remove from the sheet while still hot.
For the vanilla cream, whip the cream with the confectioner’s sugar.
Mix together the granulated sugar, egg yolk, milk, and vanilla pulp and slowly heat while stirring, but do not boil.
Dissolve moistened gelatin in the milk mixture.
Stir until cold in an ice bath.
Before it sets, fold in the whipped cream.
Spread vanilla cream about 5mm thick on the first meringue base, place the cake base on it, soak with kirsch, spread another 5mm of vanilla cream on the cake, and cover with the second meringue base.
Spread the rest of the vanilla cream over the torte and sprinkle the sides with almonds.
Dust the top with confectioner’s sugar and make a lattice design with a spatula or knife.
