Separate eggs. Beat the egg whites until stiff, then pour in 100 g of sugar. Stir the egg yolks into the beaten egg white. Mix flour, starch and baking powder, sieve onto the mixture and fold in carefully. Pour the mixture into a greased springform pan (26 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake for about 20 minutes until golden brown
Remove the sponge cake from the oven, remove from the edge and let it cool on a cake rack. Roughly chop the chocolate. Heat 600 g cream and melt the chocolate in it. Let the chocolate cream cool down while stirring occasionally, then put it in a cool place for about 2 hours.
Pour the cherries into a sieve and collect the juice. Measure 250 ml of juice. Remove 50 ml of juice and stir with sauce powder until smooth. Bring 200 ml juice and 1 tbsp. sugar to the boil. Stir in the sauce powder and simmer for about 1 minute.
Remove the pot from the stove and let it cool down a little. Fold in the cherries.
Cut the sponge in half. Place a cake ring around the lower cake base. Spread the stewed cherries on the bottom cake layer, chill for about 1 hour.
Whip the chocolate cream for 30-60 seconds until almost stiff, allowing the cream setting agent to trickle in. Spread 2/3 of the cream on the cherries, then place the top cake layer on top. Spread the rest of the cream on the sponge cake and refrigerate the cake for about 2 hours.
Remove the cake from the ring. Whip 200 g cream until stiff. Spread the edge with the cream. Decorate cakes with icing sugar stars, bark chocolate and sugar pearls.