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1
separate the eggs.
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2
Whisk the egg whites and 4. tablespoons to peak, very slowly add 2/3 of the sugar and 1 tablespoon vanilla sugar, lift under, add the yolk,stir,add flour, cornflour, baking powder and cocoa.
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3
Cover the bottom of of 26 cm Springform, fill with the cake mix and bake at 175C for 40-45 minutes, let cool.
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4
remove from tin and cut into three equal horizontal slices ( layers)
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5
if you are using fresh cherries take out all stones, drain cherries out of glass ,catch the juice.
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6
measure about 1/2 liter.
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7
Mix with the vanilla sugar for filling and the cinnamon, bring to a gentle boil in pan ,thicken with the cornflour from filling ( add cornflour into cup and stir in a little juice to make a smooth mixture)add to the juice with cinnamon until it thickens, stiring all the time, add cherries.
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8
chop or grate the chocolate, soften the gelatin as per instruction, whisk the cream with the rest of the vanilla sugar into a soft peak, squeeze the gelatin as best as you can, stir under the cream, stir in the grated chocolate.
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9
spread some over the first layer of cake and cherries, cover with second layer of cake press down gently and repeat a second layer of cherries and cream .
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10
cover with top layer and decorate with the rest of cream , rough grated chocolate and the cherries that where set aside.
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11
decorate with extra chocolate if you like.
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12
Keep chilled until eaten, will keep for two days in fridge
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13
To cut the layers:
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14
add some plates into baking tin, to just under the rim.
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15
lay the baked, cooled cake on top, use the edge of the cake tin and slide a long knife through to get an even layer, do same for second layer.
