INGREDIENTS:
For the top:

• 6 separate eggs;
• 150 g of fine sugar;
• 50 g of corn starch;
• 3 spoons of cocoa;
• 1 bag of vanilla sugar;
• 50 grams of flour.

For whipped cream:

• 650 ml of sweet cream for whipped cream, cold;
• 75 g of powdered sugar.
• chocolate flakes;
• 1 box of cherries in syrup;
• Kirsch liqueur – optional.

METHOD OF COOKING:

1. Prepare the counter. Preheat the oven to 160°C.

2. Beat the yolks with sugar and vanilla sugar until the mixture becomes whitish.

3. Add flour, starch and cocoa, mix again.

4. Beat the egg whites to a firm foam and carefully introduce them into the cocoa dough.

5. Pour the mixture into a mold with removable walls, greased with oil and sprinkled with flour, and bake on top for 40 minutes.

6. Remove the pan and let it cool on a wire rack.

7. Prepare whipped cream. Whip the very cold cream, and when it becomes stiff, add the powdered sugar and mix until completely combined.

8. We assemble the cake. Drain the cherry and leave the syrup.

9. Cut the top horizontally into 3 equal parts. Soak two of them in cherry syrup.

10. Put the top on a plate, add syrup (you can add a few drops of liqueur here) and cover a little with whipped cream.

11. Lay out the cherries, then add more cream.

12. Cover with the second top.

13. We repeat the steps, put the last upper part, soak it with syrup and liqueur and coat the cake with whipped cream.

Decorate the cake with chocolate shavings and whipped cream. And finally, put the cherry on the cake.

Here is another model of how you can decorate