Separate the egg whites from the yolk. Whisk the whites until thick.

Beat the yolks with sugar until foamy.

Add the flour, cocoa powder and two tablespoons of the whipped egg whites.

Carefully fold in the rest of the egg whites.

Spread the mixture in a buttered, floured cake pan and bake at 360 degrees F for 15-20 minutes.

Combine cherry juice, cinnamon, sugar and custard powder for the jelly.

Combine the whipped cream with cream stabilizer, whisk thoroughly. Halve it and put into two separate bowls, add cocoa powder to half.

Pour both mixtures in a pastry bag.
Cut the sponge cake into three pieces.

Spread the cherry jelly and add cherries to the middle of the bottom layer. Spread the white cream next to this layer, then the cocoa cream.

Do the same with the middle layer, but switch up the colours.

Place the final layer and cover the cake with white cream, then decorate the cake.

Good luck in making our recipe! Enjoy!