FOR THE BROWN BUTTER CAKE – 6 tablespoons unsalted butter – 2 large eggs – 1 cup granulated sugar – 2 tablespoons malted milk powder – 1/2 cup half & half – 1 tsp vanilla bean paste – 1/4 teaspoon salt – 1 1/4 cups flour – 1 1/4 teaspoons baking powder FOR THE BROWN SUGAR SWISS MERINGUE BUTTERCREAM – 2 egg whites – 1/2 cup light brown sugar, packed well – 1 cup (8 ounces) unsalted butter, at room temperature, cubed (cube it while cold, then let it get soft) – 1 teaspoon vanilla bean paste (use same amount of vanilla extract if you don't have paste) DECOR & IMPREGNATION – 1 cup of jam (cherry) – almonds - for decoration