Torta a cupola di ciliegie

Fare un passo:
1-Beat the eggs on medium high
2-Add the sugar and increase the speed to high
3-Mix until it triples in volume
4-Add the vanilla extract
5-Mescolare fino a quando tutto è ben amalgamato
6-Add flour, cornstarch and gently fold until all ingredients are well incorporated
5-Pour the mix into a the trays with parchment paper
7-Spread evenly in each tray
8-Bake each tray separately at 355°F/180 °C for 7 minutes(Baking temperature may vary depending on the oven)
9-Cut the edges with a knife to loosen the cake from the sides
10-Let it cool down for 10 minutes
11-Dust with powdered sugar
12-Place parchment paper and flip the cake over another tray
13-Spread a thin layer of cherry jam
14-Use parchment paper to roll the cake into small cylinders
15-Place it in the freezer for 15 minutes
16-Slice the roll evenly around 0.6 inches /1.5 cm a piece
17-Place a plastic wrap inside a bowl (8 inches/20 cm)
18-Begin arranging the pieces from the center and up
19-Spread a thin cream layer on top of the pieces (250 mL Fresh cream) and add whole cherries filling in the center
20-From the small tray, cut 3 round pieces of 3, 4 and 7 inches cake.
21-Add a layer of cake and pipe cream and cherries
22-Cover and place it in the freezer for 15 minutes
23-Brush with syrup (boil 100 ml water, 3.5 oz/100g sugar and 1/2 teaspoon of lemon juice) and let it cool to room temperature
Godere

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