To make the dough, sift the flour onto a work surface and make a well in the middle. Add the salt and a little water. Working from the center, mix the ingredients together, adding small amounts of water at a time as required, and using your hands to make a pliable dough. Form into a ball and place on a board brushed with oil. Brush with oil and leave to rest for at least 30 minutes.

To make the filling, work the almond paste with a little butter until smooth. Beat with the remainder of the butter, couverture, vanilla, and salt until frothy. Add the egg yolks one at a time. Whip the egg whites with the sugar until stiff. Combine both mixtures and blend in the almonds.

Preheat the oven to 325°F. Spread the towel on a work surface and dust with flour. Place the dough on the towel and roll out with a rolling pin. Then, with lightly clenched fists working under the dough, stretch the dough out wafer-thin to 28 x 40 inches. Spread the filling out lengthwise on the dough to cover about a quarter of the surface. Brush the remaining surface with melted, barely lukewarm butter. Cut off the thick edges of the pastry. Roll up the pastry by lifting the towel at one end and encouraging the dough to roll over on itself, like a jelly roll. Cut in three and place in a buttered cake pan. Brush with butter. Bake for 45 minutes. Brush with butter once or twice while baking.

To make the Royale, mix the egg with the sugar, then stir into the hot milk. After 15 minutes' baking time, pour the Royale over the strudel. Using a fork, prick through the strudel almost to the base so that the Royale will be better absorbed. Divide the strudel into portions and arrange on plates. Sift confectioners' sugar on top and serve with the cherry sauce and the honey cream.

Bring the cherries to a boil with the water and sugar. Pour off the juice and heat it with the red wine. Thicken with the cornstarch. Return the fruit to the pan and bring back to a boil.