For the cream: Cut the chocolate in bits and place it in a bowl with the milk. Melt au bain marie, carefully stirring so that it does not thicken. Soak the gelatine sheets in 1 cup cold water for 5-6 min. Once they soften, strain them and mix with 1/4 cup warm water. Stir until they dissolve completely, and add them to the melted white chocolate. Add the liqueur and creme fraiche, and stir to form a homogeneous mixture. Empty the mixture in a cold bowl and place it in the fridge for at least 4-5 hr, until it thickens. With a pastry bag or a spatula, spread half the cream on one base made with sheets. Cover with the second base and remaining cream. Smoothen the surface with a knife, sprinkle with the almond kernels and powdered sugar, and garnish with the pomegranate seeds.

For the cake bases:
Open the sheets on the kitchen worktop. Cut them in half (vertically along the larger dimension) and divide them in two stacks. Heat the butter and mix with the cream cheese. Take 1 sheet from 1 stack, place it in a baking pan and smear with the mixture.
Sprinkle the sheet with a little sugar and place the next sheet on top, repeating the same procedure, thus building the base.