(12 servings)
FOR THE SPONGE:
FOR THE CREAM:
FOR THE SYRUP:
*Ideally prepared 1 day in advance
Separate the yolks from the whites and put them in different bowls. Beat the egg whites to stiff peaks and set aside.
In a second bowl, beat the yolks with sugar until foamy and pale.
Add the beaten whites and a pinch of salt to the beaten yolks. Incorporate both mixtures using a spatula in delicate folding motions, to keep most of the air in the mixture so it does not lose volume.
Add the flour and cocoa in two batches and integrate well.
Oil a circular mold 8 inches in diameter. Pour the sponge mixture inside and bake for 25 minutes at 360°F. Allow to cool.
For the syrup, put all the ingredients in a pot and boil for 5 minutes. Turn off the heat and add the cut cherries. Allow to cool.
Whip the cold cream and once semi-hard, add powdered sugar little by little. Keep whipping until firm.
Cut the sponge into 2 or 3 parts and brush some syrup on it.
Then add a thick layer of cream, cherries with syrup on top, and then add another layer (if you are making 3 layers, repeat the steps). Cover the cake with cream and decorate with cherries and chocolate curls. Refrigerate.
