Sour Cherry and Chocolate Birthday Cake

Instructions

Prepare the sponge cake, preferably from the previous day:

1. Sift the flour and corn flour and mix with all the dry ingredients.
2. Separate the yolks from the whites.
3. Whisk eggs whites with lemon juice until eggs are stiff.
4. In a separate bowl beat yolks with sugar and vanilla until light and creamy.
5. Add the flour and mix.
6. Gently fold in the meringue using a spatula.(Alternatively, if you have a powerful mixer, beat the eggs (whole) with the sugar on high speed until white and fluffy. Lower speed to minimum and add the remaining ingredients).Preheat oven to 180°C - 350°F.
7. Line a 26 - 28 cm / 10 - 11 inch diameter spring-form pan with parchment paper and add the mixture.
8. Bake for about 50 minutes or until a knife inserted in the centre of the cake comes out neatly clean.
9. Remove to a wire rack and allow it to cool before cutting it into two or three slices, as you prefer.
10. Wet the sponge cake with a few tablespoons of syrup from the sour cherry preserve

Prepare the pastry cream:

1. Heat the milk reserving 1/4 cup cold milk.
2. In another pot add the corn flour (starch), eggs, sugar, vanilla, zest and the cold milk and stir well with an egg beater, until the mixture is combined.
3. Pour the hot milk to the mixture stirring constantly, on the heat, until cream sets In another pot add the corn flour (starch), eggs, sugar, vanilla, zest and the cold milk and stir well with an egg beater, until the mixture is combined.
4. Pour the hot milk to the mixture stirring constantly, on the heat, until cream sets.
5. Add chocolate and mix until incorporated.
6. Remove from the heat and set aside to cool. Cover with cling film or mix it every now and then so that no crust is formed on top.

Assembling the cake:

1. Put the cut sponge cake in a platter and put the ring of the spring form pan around it.
2. Add the pastry cream and continue with the other layers.
3. Refrigerate for an hour for the cream to set.

Prepare the whipped cream:

1. Whip the heavy cream with sugar and vanilla with a hand mixer until peaks form.
2. Refrigerate until ready to use.
3. Remove the ring from the cake and spread the whipped cream. Refrigerate until ready to add the chocolate.

Chocolate for Decoration:

1. Melt the dark chocolate in the microwave for 1 minute or over a double bath.
2. Add the butter and the heavy cream and mix with a spoon until it is incorporated.
3. Let it cool slightly and with the spoon spread it making lines, as in picture.
4. Decorate with the sour cherries.