For the torte: Whip the egg whites with the dash of salt until they form stiff peaks

Whip in the honey and gently fold into the ground almonds and cardamom seeds

Place mixture on well greased trays (or use baking paper)

I like to divide the mixture into four on two trays

Spread the mixture out to about a 3/4 of an inch thick and in a circle

Bake at about 250 to 300 degrees F for around 15 minutes

Keep an eye on them and dont let them burn on the bottom

For the cherry filling: I advise soaking the dates in boiling water for about 5 minutes and put them through a tami or puree them so any skins are removed

Heat the cherries and water gently in a saucepan with the lid on until they are hot

Remove the lid and add the dates and reduce the juices down

Turn the heat off and cool slightly before adding the rose water

To put the torte together: Whip fresh cream and add honey

On one layer of torte add the cherries and then the cream

Put another layer of torte and repeat