300 g Jerte cherries
1/2 glass Jerte cherry brandy
6 eggs
200 g sugar
100 g butter
75 g minced almonds
100 g powder cocoa
50 g flour
1 sachet Royal baking powder
4 dl (2 glasses) liquid honey
3 tablespoons icing-sugar
200 g dark chocolate
Salt, butter and flour for the mould

Clean and bone the cherries; leave to macerate in the cherry brandy for at least 2 hours. Heat the oven at 180ºC. Separate the egg whites from the yolks and mix the yolks with 50 g sugar, the melted butter, the minced almond, the cocoa and the flour mixed with the baking powder.
Knead until getting a homogeneous mixture. Beat egg whites to the soft peak stage, add a pinch of salt.
Add to the dough with a encircling movements so that it does not lose mass. Engrease 2 moulds and sprinkle with flour. put the dough and cook for about 20 minutes.
Remove from the oven and leave to cool. Upset. Put in a pot the liquid for macerating the cherries with 50 g sugar and 1/4 l water. Bring to the boil and remove from the heat. Soak the sponges in syrup. Whip the cream, add the icing-sugar. Spread 1/3 of the cream on the first sponge, put some cherries on, cover with another 1/3 cream, cover with another sponge and the last 1/3 of the cream. Cut the chocolate into shavings with a sharp knife and spinkle on the cake.