First, whisk the whites to the formation of strong peaks, gradually add 1 Cup. sugar (a glass, I took 200 ml), the vanilla sugar and continue whisking for another couple of minutes.

Preheat the oven to 100*C. the Shape (I used a 22 cm diameter) lay a baking paper (or with foil), sprinkle with oil, to petrusite flour and put the beaten egg whites. Smooth surface of our cake done, I laid with the formation of peaks (seen in the photo). And put in the oven (recipe for 2 hours). Bake the cake until Golden brown. Now, regarding the temperature. The recipe is 100*C and baking for 2 hours. But.... here it is necessary to proceed from each oven individually. I, for example, the minimum t* is 1 (which corresponds to 150*C). I with all their desire 100*With not will. Therefore, the baking time I have is automatically decreased. I first put in to bake in the middle of the oven, but after 30 minutes I saw that the cake is fast becoming a Golden color, and it's only been 30 minutes!!! So I moved it as much as possible (as allowed by the height of the cake) on top of the oven and there I was baked another 30 minutes. Then I had to turn off the fire because the color was already exactly Golden. The crust allow to cool directly in the oven.

Then whisk the cream with sugar until thick. I was a pastry cream with sugar, so I (sugar) was added. Whipped cream put in the refrigerator until use.

Here's a cake I did it, it was already cold. Get the cream from the refrigerator and roll the cake with the cream. If you have a pastry syringe, is generally a beauty. Decorate with whipped cream straight from the syringe, it will look very nice.

All the dessert is ready. Take cherries (if frozen, thaw first) and decorate our dessert on top. Although in the original this dessert is strawberries, but we have it more expensive, so I used what was in the fridge.

That's how the dessert looks in the cut. It so happened, as stated in the recipe - the cake should be dry and crispy on the outside and soft on the inside.