Cover the bottom of a split form 26 cm in diameter with baking paper, grease the form of butter. For the sponge cake separate the eggs into whites and yolks. Whip the egg whites with a mixer at high speed with a pinch of salt until white, gradually add 80g of sugar. Whisk until the sugar is completely dissolved. Add the egg yolks one at a time. Sift the flour, starch and baking powder, gently add to the dough and stir. Spoon the batter into the tin and bake in preheated to 175 degrees oven for 20-25 minutes.

Ready biscuit cool completely.

Soak 4 and 5 gelatine leaves separately in cold water. For the cherry filling, drain the juice from canned cherries. Cherries and 200ml of the juice, heat in a saucepan, add the starch, dissolved in 2-3 spoons of cold juice, boil for 2-3 minutes after boiling. Remove from heat and set aside 5 tbsp of the cherry filling to decorate the cake (in the fridge do not put). Add 4 well pressed of water from the leaf gelatin in the bulk, stir until dissolved. Cool slightly and place on a biscuit. Refrigerate for 2 hours.

Whip 400ml cream until fully thickened. Press water 5 leaves of gelatine and heat in a saucepan on low heat until dissolved. Add 2 tbsp of egg liqueur with constant stirring, then add all the liqueur, remove from heat. In small portions add to the cream, stirring well.

Put the cherry on the cake layer. Refrigerate for 2 hours.

Whisk 300ml of cream. Cover the edges of the cake with whipped cream and sprinkle them with chocolate sprinkles or grated chocolate.

The remaining cream, fill a pastry bag with a nozzle with a circular hole. Put the cream "snakes" on the surface of the cake.

Decorate the cake alternately with liqueur and cherry filling between the "snakes" from cream.

Our cake is ready, enjoy!