An all-year German classic which is good to prepare in advance.
You Will Need
Line the bottom of a 26cm springform pan with baking paper. Preheat the oven to 175° C.
For the biscuit whisk eggs with sugar using your kitchen machine until light and creamy (8-10 minutes). Meanwhile mix flour with cornstarch, baking powder, (and cacao if you want dark biscuits). Sieve into the egg mixture and carefully fold in. Pour the biscuit mixture into the prepared springform pan. Bake in the hot oven for about 30 - 35 minutes. Remove from the oven and loose the side of the springform pan. Let cool down and cut into 3 equal parts.
For the filling drain the cherries, catch the juice and keep 250ml. Add 250ml water to it. Pour into a pot, add the red cake glaze and bring to the boil. Fold in the cherries and spread over the lower biscuit base and leave to cool.
Whisk whipping cream in 2 portions with one packet cream stiffener each time an an optional packet vanilla sugar until stiff. Spread a thin layer onto the cherries. Cover with the second biscuit. Spread a thicker layer cream on it and end with the third biscuit. Again spread with a thin layer of cream. Use the remaining whipped cream to splash 12 little cream daps on the cake. Decorate with cherries and chocolate graters. Keep in a cold place before serving.