Separate eggs into yolks and whites. Beat the yolks into foam, gradually adding 2\\3 from 125 g of sugar. Beat the whites separately to a froth, adding the remaining sugar, combine whites and yolks. Add to egg mixture the flour, starch, baking powder, mix well. Pour the batter into the pan diameter 26 cm, greased and covered with baking paper. Bake 20-30 minutes at 175-200 degrees.

Bring to the boil the cream, mixed with chocolate, broken into pieces, boil, pour it into a bowl and cool. It is advisable to leave for the night. To drain juice from cherries. Collect 250 ml of cherry juice if there is not, then add water. Dissolve the starch in 4 tbsp of the juice, bring rest of juice to a boil, enter the starch, boil, add cherries, to improve the taste, add the sugar and liqueur. Cool.

Cut the cooled sponge cake into 3 parts. Mix the red currant jelly with a little water and spread the bottom cake. Put the second cake, to put on his cherries.

Whip the creamy chocolate mass. Put 5 tbsp of cream on the cherry, flatten, cover with third Korzh. The remaining cream to decorate the top and sides of cake, if desired decorate with cherries.

Enjoy your tea!