Instructions

Separate egg whites and yolks. Whisk egg whites with sugar (5 tbsp) until stiff and glossy. Separately whisk yolks with sugar (3 tbsp) and add the flour and cocoa mix. Gradually fold the yolk mixture into the egg whites and spread the prepared batter into a pan, bake for 50 minutes at 160°C. Let it cool in the oven.

Cherry cream

Mix Golden Classic with sugar and cherry juice until smooth, then add cherries and blend with a hand mixer. Cook a thick cream and let it cool completely.

Cream

Start whipping cream with unsweetened sugar, add Cream Fix and mascarpone and whip until stiff.

Once the base cools, cut it into four parts and place the first layer back into the cake form.

Fill two pastry bags with creams and alternate piping them in a circle on a cake plate. The outer circle should always be cream to prevent the cherry cream from leaking. The first layer looks like this: cream, cream, cherry cream, cream, cherry cream, cream. (C,C,Ch,C,Ch,C) Second layer of the cake: cream, cherry cream, cream, cherry cream, cream, cherry cream. (C,Ch,C,Ch,C,Ch) The order is the same for the third layer. (C,C,Ch,C,Ch,C)

Place the final layer on top and cover the entire cake with the remaining cream.

Chill the cake in the fridge for an hour, then decorate with chocolate glaze and cherries.