Vanilla cream In a saucepan, mix 275 g cream with glucose, vanilla and the inverted sugar on medium heat.Slowly add in the chocolate. Add the remaining cream.Mix it gently until completely incorporated.Let it rest in the refrigerator for 10 hours. Chocolate cream Mix the cream and milk in a saucepan on medium heat.Add the sugar, egg yolks and mix until the temperature reaches 83°C.Slowly add the melted dark chocolate and mix with a mixer.Remove from heat and place it in the refrigerator for 10 hours. Breton shortbread biscuit Beat the egg yolks and sugar in a bowl until light.Add the melted butter, then the flour, baking powder and salt.Place a sheet of baking paper on a tray, spread the mixture on it and then cover with baking paper.Roll it out with a rolling pin (3 cm thick).Chill for 4 hours. After 4 hours, put it in the oven at 160°C for 15 minutes.Cut out a circle with a diameter of 24 cm. Chocolate genoise Mix the egg yolks, eggs and 160g caster sugar.Keep it aside.In another bowl, mix the egg whites and the remaining sugar.Add the egg white mixture to the egg yolk mixture.Add the flour, cocoa, and mix until completely incorporated.Spread the batter on a tray and bake at 215°C for 7 minutes.Let it cool down and then cut out a circle of a diameter of 18 cm. Red berries preserve In a saucepan, heat the berries purée with the glucose syrup until its temperature reaches 40°C.Add the caster sugar and pectin.Bring to a boil. Add the lemon juice.Pour the mixture into an 18 cm mould and freeze for 1 hour. White chocolate spraying Heat the white chocolate and cocoa butter until the mixture reaches 45°C. Assembly For the first layer, put 500 g vanilla cream in a piping bag and fill the base of the mould.Place the berries preserve on the vanilla cream layer and add the amaretto cherries.Put 300 g chocolate cream in a piping bag and create a layer on top of the cherries, and then place the chocolate genoise.Put the cake in the freezer for 1 hour.Remove the cake from the mould and spray it with the white chocolate preparation. Finally, place the cake on the breton shortbread biscuit.Finish by using the remaining vanilla cream to decorate the dessert with a piping bag, along with the white chocolate and gold leaf.