From cherries to remove the seeds and fill them with brandy (or other liquor). If cherries are sour (e.g., frozen), then in the drink to dissolve 2 tablespoons of sugar. The cherries infuse for at least 12 hours, better two days. To make the sponge cake. Separate the yolks from the whites. In the bowl with the yolks add sugar and grind white. Stir in the sour cream, vanilla, cocoa and flour. Add the flour gradually in small portions. Proteins vzbit in a solid foam.

1/3 proteins to enter into the yolk mass. Then stir in the remaining whites, gently stirring from the bottom up, lifting lower layers to the top.

The form greased with oil, sprinkle with flour (excess not adhering to the flour to shake).

Pour the batter into the form.

Preheat the oven to t=180°C and bake the cake until done. Readiness check wooden stick. The first 15-20 minutes the oven should not be opened, otherwise the cake will fall. Korzh remove from the mold and allow to cool. The upper part of the layer cake to cut and remove it, trying not to break. From the bottom of the remove the pulp, leaving the walls (and bottom) of thickness 1-1,5 see the Pulp cake need small notch with a knife, not cutting through, and then the resulting pieces to take out with a spoon.

Cherry drain in a sieve and allow to drain for 15 minutes. Make the cream softened to room temperature butter and condensed milk (taste better if take the boiled condensed milk). If desired, the cream can be add 1-3 tablespoons of brandy from the cherries. Removed the pulp of biscuit finely broken or cut into small cubes, mix with cream and cherry. I whipped it with a mixer. The "box" to fill in the resulting mass. Since the mass is bigger than the initial volume of the pulp cake, the extra mass is better not to stack the mountain, and to eat separately. I smeared the extra weight of the sides and top of cake. Cake on top to cover the cut part and press firmly.

To prepare glaze, in small saucepan, melt the butter, add sugar and boil until dissolved. Add cocoa, 4 tbsp. tablespoons of brandy from the cherries, starch and chocolate. While stirring bring to dissolve the chocolate. Remove from heat and allow to cool to lukewarm condition. The resulting glaze in a number of techniques to drench the top and sides of cake.

Cake decorating and put into the refrigerator. Serve you as soon as the cream in the cake will harden.

Here it is in the cut

And that you slice))).