Grease and lightly flour a spring form pan (ca. 26cm diameter). Preheat the oven (electric 200°C / circulated air 180°C).
Allow the cherries to drain in a sieve. Place the butter, sugar and vanilla sugar into a bowl, and cream together using an electric beater. Add the eggs, one at a time, mixing well with each addition. Stir in the egg liqueur. Mix the flour and baking powder together, and fold into the wet ingredients.
Evenly spread the cake batter into the prepared pan. Put some of the drained cherries aside for decorating the cake and spread the rest evenly onto the cake batter. Bake for 30 minutes. Remove from the oven and allow to cool fully on a wire rack.
Beat the whipping cream until stiff. Sprinkle in a packet of vanilla sugar and the cream stabiliser and whip again. Fold in 75 g of chocolate shavings. Spread 2/3 of the whipped cream onto the cake. Fill a pastry bag (equipped with a large star nozzle) and pipe a ring of tuffs onto the cake. Sprinkle the cake with the rest of the chocolate shavings. If desired decorate with cherries.
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