Preparation of the sponge cake: Preheat your oven to 180°C. Use a pastry circle or line a round mold (20 cm in diameter) with baking paper or grease it with a little butter. Use eggs at room temperature. Whisk the eggs with the sugar until the mixture whitens (if possible with an electric mixer). They should double in volume. Sift the rice flour, starch, cocoa and yeast to avoid lumps, then gradually incorporate them into the egg-sugar mixture.

Pour the dough into the mold and bake in the lower oven for 25 to 30 minutes. Check the cooking with the tip of a knife, which should come out dry.

Let cool completely, then cut the sponge cake into three equal discs.

Preparation of the filling: Reduce the syrup from the can of cherries. Add the kirsch (optional) and let cool.

Whip the very cold liquid cream (or the cream and mascarpone mixture) into stiff whipped cream, gradually adding the icing sugar and vanilla extract.

Assembling the cake: Place the first disk of sponge cake on a serving dish. Soak it lightly with the cherry juice. Spread a layer of cherries and cover with a layer of whipped cream. Place the second disk of sponge cake, soak it as well, and repeat with another layer of cherries and whipped cream. Place the last disk, cover the entire cake with a thin layer of whipped cream to smooth it.

Decoration: Decorate the sides and top of the cake with the chocolate shavings (which you can make on a chocolate bar, with a sparing knife).

Arrange a few whole cherries on top for a pretty finish.

Refrigerate for at least 2 hours before serving.