Melt the butter over a medium heat, stirring occasionally. Let it sizzle until it gives off a nutty aroma. Allow the butter to cool slightly, then pour the clear butterfat off the dark, solid whey and let it cool slightly before mixing the cake batter.
Mix the marzipan and sugar together in a mixer. Add the warm butter and mix until smooth. Whisk in the eggs one at a time, add the flour and mix together. Preheat the oven to 175 degrees. Line a baking tin with baking paper. Spread the batter evenly in the tin and sprinkle with the chopped almonds.
Bake the cake for approx. 45–50 minutes. Check that the centre is firm and cooked through, but not overcooked. Leave the mazarine to cool completely.
Mix the cherries, sugar and lemon juice in a saucepan and bring to the boil for 5 minutes. Leave to cool until lukewarm (approx. 45 degrees). Set aside 100 ml of the mixture for the marinated cherries. Soak the gelatine in cold water for 10 minutes. Squeeze the water out of the gelatine, place it in a blender with the cherry mixture and blend briefly until the consistency is smooth.
Run the cherry mixture through an ice cream maker, or freeze it into a solid block. Break the block into smaller pieces and blend into a frozen mixture, which is then frozen for 1 hour and stirred.
Stone the cherries, toss them in the cherry sorbet syrup and season with amaretto or cherry brandy. Stir in the mint leaves.
Cut the cake into squares and arrange them in shallow bowls; place the marinated cherries and their juice around the cake; top each piece with a generous dollop of whipped cream and finish with a scoop of cherry sorbet; if desired, sprinkle with geranium flowers, marigolds or pansies.
