Grease a springform pan (approx. 18 cm Ø). Mix flour, brown sugar, 1 pinch of salt and ground almonds. Add 50 g butter in flakes. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough.
If necessary, knead in 1-2 tablespoons of cold water. Pour the dough into the mould and press it to a flat base. Place the mould in a cool place for about 30 minutes.
Of the Amarettini 15 are crumbling. Melt 25 g butter and let it cool down. Separate 2 eggs. Put the egg whites in a mixing bowl and chill. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
For the cheese mixture, whisk 1 egg, 2 egg yolks and 60 g sugar with the whisks of the mixer until creamy. Stir in liquid butter, cream cheese, mascarpone and amaretto. Finally, stir in the sauce powder.
Fold in crumbled Amarettini.
Prick the bottom several times with a fork. Bake in a hot oven on the lowest shelf for about 10 minutes. Remove the base from the oven. Spread the cheese mixture on top and bake at the same temperature on the lowest rack for about 40 minutes.
Beat the egg whites and 1 pinch of salt with the whisks of the mixer until very stiff, adding 100 g of sugar. Beat until the sugar is completely dissolved.
Take the cake out of the oven. Carefully spread the beaten egg whites loosely on the cake, leaving an approx. 1 cm wide edge free. Sprinkle with the rest of the amarettini and flaked almonds. Bake at the same temperature on the middle shelf for 15-20 minutes.
Switch off the oven, carefully loosen the springform pan rim. Let the cake cool down in the oven with the door open.