Bake 2 chocolate sponges:
Preheat the oven to 175°; C. Beat the egg replacer with 120 g sugar, vanillin sugar, salz and hot water, slowly adding the remaining sugar. Sift and fold in the flour, starch and cocoa. Line the base of a 26 cm springform pan with baking paper, pour in the dough and bake in the middle of the oven for 45-50 minutes. Separate the sponge from the edge of the tin with a knife and leave to cool on a cake rack.Briefly bring 1 jar of cherries with the juice to the boil in a saucepan. Stir about 2 tbsp. starch with 3 tbsp. cherry brandy. Stir into the cherries, then put aside to cool. Spread the first chocolate sponge with a thin layer of cherry jam. Cover with about half of the cooled cherries, leaving out the edge of the cake.
Whip the cream with the vanilla sugar until stiff. Use a piping bag to draw a cream border around the cherries. Place the second layer of sponge on top.
Sprinkle with 2 tbsp. cherry brandy. Spread the remaining cherries on the cake then decorate with a piping bag or pressurised cream and chocolate flakes. |
