Mix the Philadelphia with 100 g sugar, the vanilla sugar and the egg yolks with the whisk of the hand mixer until foamy. Add the cream and stir until creamy.
Thicken the sour cherries with the cake glaze; let it get cold.
Pour in a layer of cream in a bowl, then a layer of cherries and finally another large layer of cream.
Roast the almond flakes with the remaining sugar and fat and sprinkle hot over the cream.
Then put the whole thing in the fridge for 24 hours.
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