1. Prepare a biscuit mass: wipe yolks and whites separately with sugar, than combine the two mixtures add the coco powder. Pour the cake mass into the tin and place it on the preheated oven - 180 ° C. Bake the biscuit for 20 minutes (try if it’s already baked; sink a knife tip in the biscuit, and if there is no residue of fresh cake mass, the biscuit is baked). 2. Prepare the cherry - cream cake mixture: mix the whipped cream with the purple juice from the sour cherry compote (one half of glass). Add 10 g softened heat gelatin and pour it in the cream when it’s still hot. Add the cherries from the compote (not pitted). Place the cake from the baking pan and cut it in half when it gets cool. Place the first half of cake back in the baking cake pan and soak it with the rest of purple juice from the sour cherry compote and cherry-cream mixture. Allow 4 hours to harden then cover it with the other half of the cake biscuit. Pour the chocolate on the top and evenly by spreading over the cake surface glaze (prepare it to slowly melt 20 g of baking chocolate with 10 g butter in steaming). Decorate it on your creative way.

Servings:  1-8
Prep Time:  30 min
Total Time:  50 min