Line a 26 springform pan on the bottom with parchment paper. Do not grease the edge !!

Mix the eggs with hot water, sugar, vanilla sugar and salt in the food processor to a thick, creamy mass (at least 10 minutes). Mix the flour, cornstarch, cocoa and baking powder, sieve and carefully fold into the egg mixture with a whisk. Pour the batter into the prepared springform pan. Now carefully spread the dough up the edge with a dough card, then the sponge cake will be a little more even on the surface. Put the mold in the oven: top + bottom heat approx. 175 ° C - 35 min. Let the sponge cake rest in the mold for 5 minutes, then place on a wire rack and let cool down completely.

Drain the sour cherries and collect the juice. Set aside 12 cherries for decoration. Prepare the juice with the icing powder according to the package instructions, fold in the cherries and season with the kirsch. Whip the cream with sugar, cream stabilizer and instant gelatine until stiff. Finally stir in kirsch.

Cut the cooled cake base into 3 parts - this is best done with a serrated knife. Place a base on a cake plate and enclose it with a cake ring. Soak the base with kirsch and spread the cherry mixture on top, pour a third of the cream over the cherries and smooth out. 2. Place the floor on it. Spread the second third of the cream on top and smooth it out as well. Now put the last floor on top and cover with the rest of the cream, chill for 1-2 hours.

Remove the cake ring, whip the rest of the cream until stiff (possibly with 1 cream stiffener) and thinly coat the cake with half of it all around. Put the rest of the cream in a piping bag and sprinkle dots on the cake, put a cherry on top and decorate the cake with the chocolate sprinkles.