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1
Preheat oven to 350u00b0F.
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2
Grease a 9-inch round cake pan; line with wax paper.
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3
Beat together egg yolks and vanilla at medium speed until blended.
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4
Beat in half the sugar until very thick and pale. Using clean, dry beaters, beat together eggs white and sale at medium speed until very soft peaks form.
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5
Gradually beat in remaining sugar until stiff and not too dry, peaks form. Fold yolk mixture into egg whites.
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6
Sift flour over mixture; fold in gently. Do not overmix.
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7
Pour batter into prepared pan. Bake cake until top springs when lightly pressed, 25 minutes.
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8
Loosen cake by running a metal spatula around sides of pan.
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9
Invert cake onto a wire rack.
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10
Remove pan, leaving waxed paper on cake.
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11
Turn cake right side up.
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12
Cool completely on rack.
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13
Meanwhile, prepare filling:
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14
In a saucepan, mix together sugar and flour.
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15
Gradually whisk in milk, then egg yolks, vanilla and salt.
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16
Bring to a boil over medium heat; boil for 1 minute, whisking constantly.
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17
Strain through a fine sieve into a bowl.
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18
Press plastic wrap on surface.
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19
Chill for 30 minutes.
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20
Using a serrated knife, cut cake horizontally in half; carefully remove waxed paper.
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21
Place the bottom layer on a serving plate.
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22
Spread evenly with filling.
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23
Top with remaining cake layer.
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24
To prepare glaze:
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25
In a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved, Remove from heat.
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26
Add chocolate: let stand for 1 minute.
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27
Whisk until smooth.
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28
Gradually pour glaze over cake, allowing it to drip down sides.
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29
Let stand until glaze sets.
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30
Serve with whipped cream and a cherry.
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31
Enjoy.
