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1
Put the ricotta, 1/2 cup granulated sugar, and zest in a food processor; scrape in the vanilla seeds.
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2
Process until smooth.
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3
Transfer the mixture to a bowl, and then stir in the drained cherries.
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4
Refrigerate.
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5
Preheat the oven to 350F.
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6
Bring 1/2 cup water and 1/2 cup granulated sugar to a boil in a small saucepan, stirring until the sugar is dissolved.
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7
Let cool completely.
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8
Stir in the cherry liquid.
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9
Refrigerate.
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10
Coat an 8-inch-square baking pan with cooking spray.
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11
Line with parchment; coat the lining with spray.
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12
Dust with flour; tap out excess.
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13
Bring the milk and butter to a boil in a small saucepan.
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14
Remove from heat.
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15
Put the eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, about 6 minutes.
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16
Beat in the remaining cup granulated sugar and the vanilla.
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17
On low speed, gradually add the flour.
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18
Drizzle in the hot milk mixture.
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19
Beat in the baking powder and salt.
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20
Pour into the prepared pan.
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21
Bake until a cake tester inserted into the center comes out clean, about 20 minutes.
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22
Cool on a wire rack 30 minutes.
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23
Unmold; remove the parchment.
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24
Cool completely.
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25
Split the cake horizontally into thirds.
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26
Brush a cut side of each layer with syrup.
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27
Spread half of the filling on the bottom layer.
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28
Top with middle layer, and spread with the remaining filling.
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29
Top with the third layer.
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30
Refrigerate until firm, 2 hours.
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31
Dust with confectioners sugar.
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32
Cut into 9 squares.
