- For the dough
- 4 Eggs
- 125 grams Sugar
- 1 packet Vanilla sugar
- 75 grams Pastry flour
- 25 grams Starch
- 1 teaspoon Baking powder
- 1 tablespoon Cocoa powder
- 25 grams melted Butter
- For the filling
- 1 packet Whip cream stabilizer
- 600 grams Sweet cherry
- 4 tablespoons Lemon juice
- 2 tablespoons Cherry brandy
- 250 grams Cream
- 300 milliliters Kefir
- 50 grams Semi-sweet chocolate couverture
Preheat oven to 200°C (approximately 400°F). Grease a wreath pan with fat.
For the batter: Beat eggs and sugar until fluffy. Combine flour, cornstarch, baking powder and cocoa, then fold into egg mixture. Pour batter into pan and bake for 30 minutes. Remove from oven, and release onto a wire rack.
Slice cake 2 times horizontally to for 3 layers. Line wreath pan with plastic. Cut bottom layer into wide strips, about 2 cm (approximately 3/4 inches). Place half the strips into the pan.
For the filling: Rinse 500 grams (approximately 1.1 pounds) of cherries. Pit cherries, chop and mix with lemon juice and cherry brandy. Beat cream until stiff, then fold into kefir. Fold in cherry mixture and spread half the filling onto the cake.
Add middle cake layer and top with remaining filling, then add last layer of cake. Chill for about 3 hours. Release onto a cake plate and remove plastic.
Melt chocolate over a double boiler. Thinly spread chocolate on a plate and leave to set. Scrape chocolate to form curls and use to decorate cake. Rinse remaining cherries, pat dry and use to decorate cake. Let set and serve.