Renato Poliafito’s Spumoni Loaf – Cherry Bombe

Ingredients

• 285 grams (2 cups) all-purpose flour
• 5 grams (1 teaspoon) baking powder
• 1 grams (¼ teaspoon) fine sea salt
• 225 grams (8 ounces) almond paste, coarsely chopped
• 200 grams (1 cup) granulated sugar
• 335 grams (24 tablespoons) unsalted butter, at room temperature
• 4 large eggs, at room temperature, separated
• 75 grams (⅓ cup) whole milk
• 10 grams (2 teaspoons) almond extract
• 5 grams (1 teaspoon) pure vanilla extract
• 20 grams (3 tablespoons) cocoa powder, sifted
• 30 grams (2 tablespoons) boiling water
• 20 grams (2 tablespoons) mini chocolate chips
• 1 grams (¼ teaspoon) pistachio extract
• Green food gel
• 40 grams (¼ cup) unsalted pistachios, toasted and roughly chopped
• Red food gel
• 65 grams (3 tablespoons) cherry preserves
• 130 grams (6 tablespoons) raspberry preserves
• 170 grams (6 ounces) dark chocolate, chopped
• 175 grams (¾ cup) heavy cream
• 105 grams (⅓ cup) light corn syrup
• Pinch of fine sea salt
• 20 grams (2 tablespoons) chopped pistachios, for garnish
• 3 maraschino cherries, for garnish