Start this recipe by making the pastry using the rubbing in method. When the pastry is formed, use to line the base and sides of 2 x 19cm cake tins, 5cm high. Divide the cherries and almonds equally and sprinkle over the pastry. Next, make the filling by mixing together the icing sugar, ground almonds, vanilla essence, lemon zest, whole eggs and egg whites together in a bowl for a minute or two. Divide the filling equally between the 2 tins and carefully even out. Bake in the oven at 180`c for roughly 50-60 minutes. Remove from the oven and allow to cool down completely. Next, make the almond covering. Place the sugar, almonds, lemon zest and vanilla essence together in a food processor and blitz together for 1 minute. Add in 4 egg white and blitz for 30 seconds till light and creamy. Check the consistency, if it is too stiff to pipe add in a little more egg white and blitz again. Remove the almond tortes from the tins. Lay the rice paper on 2 clean baking trays and place the almond tortes on top, upside down. Spread a little of the almond mixture on top and flatten with a palette knife. Next, place the remaining mixture into a piping bag fitted with a star nozzle and pipe all over both tortes, using any extra to make a nice design on top. Decorate with extra cherries and almonds and bake in the oven at 180`c for approximately 20-25 minutes.