For 4x18cm cake rings
300 g Flour
75 g Com Flour
500 g Sugar
75 g Cocoa Powder
Proceed like a normal sponge cake.
Bake at 200 degrees celsius for around 25 minutes.
1 L Dairy Cream
125 g Icing Sugar
Whip the dairy cream with sugar until you get a firm consistency.
After cooling, cut the sponge cake in 3 slices (horizontally). Put the first layer in the cake ring. Pour some syrup, spray a layer of Chantilly Cream and add some cherries. Follow the same steps for the second and the third layers.
Coat the cake with Chantilly Cream and cover it with shavings made with Van Houten Professional Supreme Dark Compound Block.