Separate eggs, beat egg whites with 3 tbsp. cold water until stiff. Sprinkle 100 g sugar and 1 packet of vanilla sugar. Beat the egg yolks one after the other. Mix flour, cocoa, 25 g starch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
Take out and let cool down. Remove the baking paper from the sponge cake. Cut the sponge in half horizontally and place a cake ring around the bottom. Drain the cherries on a sieve, collecting the juice. Stir 100 ml juice and 35 g starch until smooth. Boil up the rest of the juice in a pot. Stir in the starch and simmer for another 1 minute while stirring. Remove from the heat and fold in the cherries, except for 12 beautiful ones for decoration. Put the compote on the bottom and let it cool down for about 30 minutes. Whip 400 g whipped cream until stiff, while pouring in 1 sachet of vanilla sugar and cream firming agent. Spread the cream on the cherries, place the top layer on top, press down a little and leave the cake to cool for approx. 30 minutes. Peel off the chocolate with a peeler. Whip 400 g cream and 1 tbsp. sugar until stiff. Put approx. 1/3 of the cream in a piping bag with a large star-shaped spout.
Remove from the heat and fold in the cherries, except for 12 beautiful ones for decoration. Put the compote on the bottom and let it cool down for about 30 minutes. Whip 400 g whipped cream until stiff, while pouring in 1 sachet of vanilla sugar and cream firming agent. Spread the cream on the cherries, place the top layer on top, press down a little and leave the cake to cool for approx. 30 minutes. Peel off the chocolate with a peeler. Whip 400 g cream and 1 tbsp. sugar until stiff. Put approx. 1/3 of the cream in a piping bag with a large star-shaped spout. Remove the cake ring. Spread the cake with the rest of the cream. Press approx. 2/3 of the chocolate to the edge. Spray 12 thick cream tuffs onto the cake. Put cherries on the tuffs. Sprinkle the rest of the chocolate in the middle of the cake. Keep cool until serving
Remove the cake ring. Spread the cake with the rest of the cream. Press approx. 2/3 of the chocolate to the edge. Spray 12 thick cream tuffs onto the cake. Put cherries on the tuffs. Sprinkle the rest of the chocolate in the middle of the cake. Keep cool until serving
Waiting time approx. 1 hour