Per recipe for 5 servings, grease a 14cm cake pan with butter inside and dust with flour. Beat the egg yolks, sugar and vanilla flavoring in a baking bowl (mixer) until white and creamy. Sift together the flour and cornstarch and gently fold into the egg mixture until well combined. Whip the egg whites until stiff. Stir half of the egg whites into the egg mixture, then fold in the other half with a large spoon. Fill the prepared cake pan 2/3 full with the mixture. Bake in the oven at 185 °C for 35-40 minutes. Dry the sponge cake for one night in the turned off stove.
Cut the sponge horizontally into slices 1 1/2cm thick, drizzle each slice with cherry brandy. Spread each except the top slice with apricot jam and evenly spread a few currants on top. Layer the slices to their original shape.
Whip the whipped cream and the ingredients for the Krem Chantilly in a chilled container until stiff. Place the filled sponge in a dish, cover the top and sides with the Krem Chantilly and garnish with the pistachios and almond kernels. Decorate the top with the topping cherries.
Anglaise sauce
Boil the milk for the Sauce Anglaise. Add vanilla flavoring, egg yolks and sugar with a mixer or whisk and quickly stir in the milk that is no longer boiling. Stir everything well. Back to
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