For 4 people
For 4 people
Two days before mounting the cake, make the chocolate shavings using a peeler and keep cool.
Reserve the liquid cream, bowl and whisk for whipped cream in the refrigerator at least 1 day before the preparation.
Using a robot, mount the cream with the vanilla sugar and 1.5 tablespoons of sugar until you get a firm and creamy cream. Reserve cool for 1 day.
Separate the whites from the egg yolks, then beat the yolks with the sugar until the mixture whitens and has doubled in volume.
Mount the egg whites by adding a pinch of salt.
Incorporate ¼ of the whites and a tablespoon of water in the egg yolks and return to the robot for ten minutes.
Add the flour, yeast and cocoa powder. Gently mix everything with a spatula until a homogeneous paste is obtained.
Add the rest of the egg whites to the dough and continue to mix gently.
Preheat the oven to 180°C, butter your mold and pour the preparation there while keeping a margin to let the dough swell.
Bake for 40 minutes, or even 1 hour. Prick the dough with a knife. The sponge cake is ready if it remains clean.
Divide the sponge cake into 2 or 3 layers and soak the surface of the upper layer of kirsch, then spread 1 cm of whipped cream. Stack the layers while repeating the action.
Cover the whipped cream and adorn the cake with chocolate chips and cherries and then put in the fridge.
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