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Running time: 1 hour 30 minutes

Difficulty Level: Media

DOSE: 10 People

INGREDIENTS FOR THE SPONGE:

280 grams of flour,

280 grams of sugar,

100 grams of unsweetened cocoa powder,

1 packet of yeast,

100 grams of butter,

125 ml of fresh cream,

125 ml of milk,

85 ml of Kirsch (cherry liqueur),

2 large eggs, 2 egg

a pinch of salt.

PROCEDURE FOR THE SPONGE:

Brush butter on two baking sheets and Flour.

Preheat oven to 180 ° C.

In a large bowl the flour, sugar, cocoa, baking powder and salt, mix well.

Stir in the butter mingled with the tips of his fingers and half the cream (do not have to assemble).

Beat vigorously with a whisk, incorporate the eggs, egg yolks and add the remaining cream, milk and kirsch and continue to beat after adding each ingredient.

Pour the mixture into pans and bake for 30/35 'until cooked.

Let cool for 10 'in the form before you unmold.

INGREDIENTS FOR THE COMPOSITION AND FINISH:

two thin discs of sponge cake with chocolate,

1.5 l of fresh cream,

70 grams of sugar (if you want the sweetest cream you put even more sugar),

3 tablespoons Kirsch,

800 g jar of sour cherries in syrup, cherries

30 about fresh.

PROCEDURE FOR THE COMPOSITION AND FINISH:

Cut in half horizontally the two disks of cake and level irregularities.

Brush with the Kirsch to which you add the syrup in a jar of cherries and a little 'sugar.

Prepare the filling: Whip the cream and when it begins to thicken add the icing sugar, c t research to whisk until firm peaks are obtained.

Set aside a cup and a half of cream that you will need to decorate.

Put the base of the cake decoration and lie down on the disk 1 / 4 of cream and 1 / 4 of the cherries in syrup (which you stoned), cover with another disc and repeat the process, continue to merge all hard and stuff.

Finish decorating with the whipped cream on which lying cherries fresh.

Place in refrigerator for 3 hours before serving and enjoy!!