- 01
Preheat the oven to 200°C/400°F and start making the shortcrust pastry base by mixing flour and cold butter in a large bowl by hand or in a food processor until the mixture starts resembling breadcrumbs.
- 02
Add the remaining ingredients, knead the mixture well and then shape into a ball. Place the dough in the refrigerator for 30 minutes, then take it out and leave to warm up to room temperature.
- 03
Roll out the dough and place it in a round tin (as far as size, any of the following will do: 24 cm (9.4-inch), 25 cm (9.8-inch), 26 cm (10.2-inch)), cover with baking paper, and fill with rice or dried beans. Bake for 20 minutes in a preheated oven, remove the paper with rice or beans, and continue baking for the next 20 minutes.
- 04
For the chocolate sponge, beat eggs with sugar, fold in the flour together with cocoa, then add the melted butter. Bake in a preheated oven at 180°C/350°F in a buttered and floured tin for 40 minutes. Once cooled, cut crosswise in half.
- 05
To make whipped cream, combine gelatin with some water until it becomes thick. Place it on the stove, stirring until it dissolves, then remove from heat to cool. In a separate bowl, whisk cream with sugar until slightly stiff, then add in the gelatin with half of the kirsch and beat until stiff.
- 06
To assemble the cake, cover the shortcrust pastry base with jam, cream, and then cherries. Place the first layer of sponge cake on top and use the remaining kirsch to sprinkle the sponge. Layer the sponge with cream and cherries and place the second half of the sponge on top.
- 07
Coat the top and edges of the assembled cake with whipped cream, then decorate the top with swirls and mounds of whipped cream. Sprinkle with chocolate shavings and place the cherries on mounds of cream.
