Preheat oven on 180 degrees Celsius
Mix the egg yolks with the sugar to a light yellow and airy mixture, at least 5 minutes or longer
Mix then with clean whisks the egg whites until they give stiff peaks
Immediately stop mixing when the consistency is right, to keep it airy
Mix flour and cacao powder together and sif it bit by bit over the egg cream and slowly fold it in with a spatula
Also here: stop when it is mixed well
Butter the form and put some parchment paper on the bottom of the form
Add the mixture to the form and move the form around a little, to get rid of air bubbles and to distribute the dough evenly over the form
Put the form in the oven and bake 40-45 minutes
Let the cake cool down in the form on a rack, maybe the whole night
When it is fully cooled down, you can cover with cling wrap to prevent the cake from drying out
Drain the amarena and sour cherries well, save the juice/sirup separately
Heat up the fresh cherries in a pan with sugar until the sugar is dissolved and let the cherries cool down
Soak the gelatine in cold water
Whip the cream halfway
Heat 2 tablespoons with 20ml liquor or amarena sirup, do not bring it to a boil!
Squeeze out the gelatine and dissolve in the liquor
Fold in a little bit of the whipped cream through the warm gelatine and then add it with the powdered sugar to the whipped cream. Whisk until firm. Do this fast, as the gelatine will solidify when it touches the cold cream and so you will get lumps
Cut carefully with a knife along the side of the cake to loosen the cake from the form. Pull off the parchment paper carefully from the bottom and cut the cake into 3 layers
Put the bottom on a cake plate.
Mix a couple of tablespoons of morel juice with the remaining liquor or amarena sirup and drip the bottom with it
Divide half of the cherries on the bottom (keep 12 cherries aside for topping) and add 1/3rd of the whipped cream on top of that
Spread evenly over the bottom with a palette knife and make as flat as possible
Add the second layer and repeat
Add the last layer, drip the last juice and spread the last of the whipped cream to the top and side of the cake (keep some aside to add some flowers on top)
Spread the cream over the bottom and side with a palette knife and make as flat as possible
Press the chocolate curls to the top and side of the cake
Add the leftover cream to a piping bag and pipe about 12 little roses on top of the cake
Add to the top of these roses each one cherry
Add some more chocolate curls to the top of the cake
Put in fridge for 1-3 hours before serving