Cream fat and sugar. Separate eggs. Stir egg yolk into the fat. Mix flour, cocoa, almonds and baking powder and stir in. Beat egg whites until stiff and fold into the dough. Fill the dough into a greased springform pan (26 cm Ø), smooth it down.
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 40-50 minutes. Let the cake base cool down. In the meantime, pour the cherries onto a sieve, drain and collect the juice. Stir five tablespoons of cherry juice and starch until smooth.
Bring the rest of the juice to the boil, stir in the starch and bring to the boil again briefly. Add the cherries, except for 19 pieces for decoration. Hollow out the sponge cake base, up to 3 cm at the edge and 3 cm at the bottom, fill with the stewed cherries and let it cool down.
Whip the cream until stiff. Finely crumble the rest of the sponge cake, roast two thirds in a pan without fat and let it cool down. Mix with the remaining crumbs and, except for 2 tablespoons for decoration, fold into 2/3 of the cream.
Spread the dome on the cake. Peel the chocolate with a peeler into rolls. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt tuffs onto the edge of the cake. Decorate with remaining cherries, chocolate rolls, remaining crumbs and the pistachios.
Makes 16 pieces.