INGREDIENTS :

FOR THE CAKE:

  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/3 cup cornstarch
  • 1/4 cup unsweetened cocoa powder, (see Note 3)

FOR THE CHERRY FILLING:

  • 1 1/2 cups cherry juice, divided (see Note 1)
  • 2 cups cherries, pitted (see Note 1)
  • 5 Tbsp cornstarch
  • 2 Tbsp sugar
  • 1/3 cup kirsch, divided (see Note 2)

FOR THE WHIPPED CREAM:

  • 4 cups heavy cream
  • 1/2 cup powdered sugar

FOR GARNISH:

  • 16 fresh cherries
  • 4 oz bittersweet Baking chocolate, coarsely grated

INSTRUCTIONS :

1. Preheat the oven to 350 degrees F (180 degrees C) and line rock bottom of an 8-inch springform pan with parchment paper.
2. within the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with 1/2 cup sugar on high speed until stiff peaks form, about 8 minutes. Transfer to an outsized bowl and put aside .
3. within the bowl of the stand mixer (no got to clean the bowl) fitted with the paddle attachment, combine egg 1. Preheat the oven to 350 degrees F (180 degrees C) and line rock bottom of an 8-inch springform pan with parchment paper.
2. within the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with 1/2 cup sugar on high speed until stiff peaks form, about 8 minutes. Transfer to an outsized bowl and put aside .
3. within the bowl of the stand mixer (no got to clean the bowl) fitted with the paddle attachment, combine egg yolks, remaining 1/2 cup sugar, and vanilla . Beat at medium speed until thick and creamy. The mixture will change color from yellow to a paler color. Add ingredient mixture to the albumen mixture and punctiliously fold it in with a spatula, DON’T stir the mixture.
4. Combine all-purpose flour, leaven , cornstarch, and chocolate . Sieve over the egg mixture and fold in carefully until combined.
5. Transfer to the springform pan and smooth top with a silicone spatula. Bake for 25 minutes or until a skewer curious about the middle comes out clean with only a couple of crumbs attached.
6. Remove the ring of the springform pan and punctiliously turn cake onto a parchment paper-lined cooling rack, depart parchment paper from rock bottom and let cool completely.
7. When the cake is cooled completely use a serrated knife to chop the cake into three even layers.
8. to form the cherry filling, remove 4 Tbsp of cherry juice from 1 cup of cherry juice and mix it during a small bowl with the cornstarch and sugar. Bring the remaining cherry juice during a small saucepan to a simmer, remove from the warmth and whisk within the cornstarch mixture. Bring back to a simmer while whisking constantly until it starts to thicken. Whisk within the cherries and take away from heat. Add about half the kirsch to the cherries or leave it out. Let cool for 5-10 minutes.
9. to form the topping , beat 4 cups of cream (depending on your mixer you would possibly need to whip the cream in two batchein the bowl of a stand mixer fitted with the whisk attachment at high speed until soft peaks form. Then add 1/2 cup granulated sugar and beat until stiff peaks form, about 2-3 minutes longer. The topping should be very stiff and spreadable but take care to not over-whip it. Refrigerate topping until able to assemble.
10. To assemble the cake, put the cake layer that was the highest before on a platter. Put the springform ring (or use a cake rinaround it to form it easier to assemble the cake. Drizzle some kirsch or cherry juice over the cake, then top with half the cherry mixture leaving a 1-inch border. Top with about 1/4 of the topping , smoothing it out with a spatula.
11. Top with the center cake layer and repeat drizzling with liquid, topping with cherries and cream. Put third cake layer on top (smooth side up). put aside about ¾ cup of cream for adornment . Spread 1/3 of the remaining topping on top, then remove springform ring and spread remaining cream with a spatula round the sides of the cake until completely covered in topping .
12. Decorate sides of the cake with grated chocolate. Pipe 16 swirls of topping on top and garnish middle of the cake with remaining coarse chocolate. Put a cherry on each cream swirl and refrigerate cake until serving.