1 vanilla sugar
150 gr sugar
130 gr flour
30 gr cocoa
Mix eggs, sugar, and vanilla sugar in a bowl. Put them in mixer and blend well until become white and creamy.
Reduce the mixer speed and add the flour with cocoa slowly so you put air in the mixture.
Remove the mixture in round baking dish or pan.
Do not forget to put pastry paper on the bottom of pas to avoid any problems when you will take out the sponge.
Cook in pre heated oven on 180c for 25 minutes.
½ lt fresh cream beaten
50 ml (½ coffee cups) Kirsch liqueur
½ lt syrup (one glass sugar, ¾ glass water with the kirsch liqueur)
½ lt from the cherries syrup
400 gr cherries preserve
250 gr morellos preserve
Cherries preserve, morellos preserve
After the sponge is cold cut it on 3 slices.
Wet the first one with some syrup.
Take the half beaten fresh cream and add it on each slice of sponge, topped with cherries and morellos preserve.
Make the same for all the slices.
With spatula cover the cake with cream, dust with chocolate chips and decorated with some fruits.