22 cm diameter mold Cocoa sponge cake: 4 medium eggs 130 g of sugar 85 g of type 00 flour 25 g of unsweetened cocoa powder 40 g of potato starch 1 pinch of salt 500 g of ripe cherries 70 g of sugar 2 tablespoons of liqueur 400 g of sweetened vegetable cream for whipping 1 teaspoon of vanilla extract Decoration: 120 g of sweetened vegetable cream for whipping 100 g of dark chocolate Cherries