Let's Begin!

Shortcrust Pastry Base

• Preheat the oven to 400°F.
• In a large bowl, mix flour and cold butter by hand until the mixture starts resembling breadcrumbs.
• Add sugar, baking powder, egg, salt, vanilla, and lemon juice. Then knead the mixture well and then shape it into a ball. Place the dough in the refrigerator for 30 minutes.
• Roll out the dough and place it in a round cake tin. cover with baking paper, and fill with rice or dried beans. Bake for 20 minutes in a preheated oven, remove the paper with rice or beans, then continue baking for the next 20 minutes.

Chocolate Sponge Base

• In a large bowl, beat eggs with sugar, then fold in the flour together with cocoa, then add the melted butter.
• Bake in a preheated oven in a buttered and floured cake tin for 40 minutes. Once cooled, cut crosswise in half.

Assembly and Decoration

• Combine gelatin with some water until it becomes thick. Place it on the stove, stirring until it dissolves, then remove from heat to cool. In a separate bowl, whisk cream with sugar until slightly stiff, then add in the gelatin with half of the kirsch and beat until stiff.
• To assemble the cake, cover the shortcrust pastry base with jam, cream, and then cherries. Place the first layer of sponge cake on top and use the remaining kirsch to sprinkle the sponge. Layer the sponge with cream and cherries and place the second half of the sponge on top.
• Coat the top and edges of the assembled cake with whipped cream, then decorate the top with swirls and mounds of whipped cream. Sprinkle with chocolate shavings and place the cherries on mounds of cream.
• Serve and enjoy with family and friends!