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1
Preheat oven to 350u00b0F. Grease an 11 inch springform pan and line base with parchment paper.
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2
Whip 3 eggs and sugar until very thick, pale and creamy. Sift 1 cup flour and baking powder over top then fold in. Transfer to prepared pan, smooth surface and bake for 15-20 mins, or until golden and firm to the touch. Transfer to a wire rack to cool. Increase oven to 425u00b0F.
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3
To make the profiteroles, bring butter and 1 cup water to a boil. Add remaining flour and beat with a wooden spoon until mixture forms a ball. Let cool for 10 mins then beat in remaining eggs. Transfer to a piping bag fitted with a large plain tip. Pipe 16 mounds onto a baking sheet lined with parchment paper. Bake for 20-25 mins, until puffed, crisp and golden. Pierce profiteroles with a knife to allow steam to escape. Return to oven for another 2-3 mins. Transfer to a wire rack to cool.
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4
Meanwhile, whip 4 cups cream and vanilla extract to firm peaks. Transfer 1/2 to a piping bag fitted with a small plain tip and pipe cream into profiteroles.
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5
To assemble the gateau, press the sponge cake into the base of a 10 inch round springform pan, trimming to fit. Spread a thin layer of whipped cream over sponge cake then arrange 22 profiteroles on top. Spoon cherries between profiteroles. Chill. Spread jam over cherries. Chill.
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6
Carefully remove cake from pan. Transfer to a serving plate and spread whipped cream over top and around sides. Chill until very firm.
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7
For the chocolate glaze, melt chocolate and remaining cream over a double boiler. Remove from heat and stir until smooth. Let cool, stirring occasionally, then spoon cooled but liquid glaze over cake. Sprinkle with toasted almonds. Arrange remaining profiteroles on top of cake. Dust with powdered sugar to serve.
