Egg whites are separated from the yolks and broken with sugar and 1 packet of vanilla. Yolks you beat with 2 tsp warm water, flour, cocoa, baking powder and 60 g starch. When the mixture became homogeneous, it was added to the broken egg whites. The dough is poured in a greased with butter formulation for cakes and baked 30 minutes at 180 C. The baked base, after the cool down was cut into three by means of a thread. Two of them are irrigated with cherry liqueur. Juice compote blurs with the remaining 20 g starch and vanilla. Boil the cream and to this was added the cherry. Cake piecing so - first base, cream with cherries, second base, cream with cherries, third base, which is coated on top with cream. Spread the cake and sides with cream and garnish with cherries and chocolate sprinkles. Served after 2-3 hours to take and not cutting apart.