Bake 30 - 40 minutes until wooden pick inserted in center comes out clean . Cool in pan for 10 minutes . Invert onto cake rack and remove pan . Remove parchment paper . When cake is cold , cover and let stand overnight ( or a few hours ) before filling . Cut cake into 3 layers . Drain cherries , saving liquid . Mix cornstarch and vanilla sugar into cherry liquid and bring to boil . Once thickened , remove from heat and add cherries ( saving a few for decoration ). Let cool . Whip cream , slowly adding Dr . Oetker Sahnesteif and powdered sugar , until cream is whipped firm ( DO NOT OVER- WHIP - you ' ll make butter !). Drizzle Kirschwasser over cake layers . Place bottom cake layer onto cake platter . Place springform pan edge around cake ( will help cake remain neat while filling ). Place half of cherry mixture on top . Add 2nd cake layer . Pour rest of cherry mixture over cake . Spread some whipped cream over cherry mixture . Add third layer . Press down slightly until leveled . Let cake sit in fridge for about 2 hours . ( Refrigerate remaining whipped cream !) Remove springform edge . Place some whipped cream into pastry bag with a fluted tip . Cover cake with remaining whipped cream . Pipe rosettes on top of cake . Decorate with cherries and chocolate shavings . Chocolate sprinkles are nice around the edge as well .
Suggested by Mostaffa Abas WASLA
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