Sift the flour and cocoa powder and gently fold into the mixture.
Bake in a ring mould in the oven for about 30 minutes at 180-200°C. To make the base evenly high, wrap a wet cloth around the baking tin. After baking, leave the base to cool inverted on a cooling rack.
TIP: The cake tastes particularly intense if you add some kirsch to the cream and soak the sour cherries in some kirsch overnight.
Completion cherry pie
Cut the bottom into 3 equal parts. For this, use either a large sharp knife, thin twine, or a cutting aid from the kitchen utensil section of a big-box store.
Whip the well chilled cream with the sugar until stiff. If the cake is served within a day, you do not need any other additions. If it is to be served later or if there is some left over until the next day, it is recommended to add cream stiffener or gelatine to the stiff cream.
Bring 250 ml cherry juice to the boil, add the starch dissolved in a little cherry juice and bring to the boil again while stirring. Remove from heat, stir in sour cherries and let cool.
Then stir in approx. 20 ml of cherry brandy and spread evenly over the bottom layer. Spread a layer of cream on the cherries, place the second base on top, press down lightly, drizzle generously with cherry brandy and top with a layer of cream.
Then place the third layer on top and drizzle with cherry brandy as well.
Now fill a piping bag with cream. Spread the remaining cream evenly on the top layer and around the edges.
Now press chocolate shavings onto the edge of the cake. Use a piping bag to pipe on rosettes and decorate with Kaiser cherries.