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1
Layers can be made several days ahead and kept in an airtight container. It is a good idea to keep them on their parchment circles.
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2
Heat oven to 375 degrees
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3
greese cake tin bottoms and place a parchment circle on each.
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4
sift flour and cinnamon together.
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5
In a large mixer bowl beat together butter and sugar, then eggs until light and fluffy.
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6
Reduce speed of mixer, and mix in flour mixture a little at a time until smooth.
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7
With a small spatula, spread a thin layer of the batter on each circle. Place each one in the oven as it is ready. With the four bottoms, you can get into a rhythm where three layers are in the oven and one or more are being prepared at the same time.
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8
The layers are ready when golden brown. They are rather soft when they come out of the oven, but harden as they cool.
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9
Assembling:
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10
Whip cream til stiff (no sugar is really necessary)
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11
Place a layer on a platter, and cover with cream, put a layer on top and repeat untill all layers are used andyou have a tall cake.
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12
Mix cocoa into the cream that is left, and arrange that around the rim of the cake.
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13
grate unsweetened chocolate and make curls out of candymaking chocolar, combine.
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14
Heap chocolate in the middle of the cake.
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15
Arrange the cherries and walnuts alternately around the cocoa flavouredcream.
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16
The cake should look really beautiful!
