6. Transfer the cake IN the pan on to a cooling rack and let rest for 15 minutes then carefully turn out from the pan, upside down on to a cooling rack and leave until completely cooled.
7. Using a serrated (like a bread knife), slice the cake into 3 equal layers as the photo. and set aside.
Make the cherry syrup.
8. Add the drained cherries to a bowl and pour the kirsch all over the cherries and let steep for about 30 minutes. (I cut my cherries in half)
9. Place the ½ cup of sugar and ½ cup reserved cherry juice in a medium-size saucepan and under medium heat, stir until the sugar dissolves. Set aside.
10. Add the liquid used for soaking the cherries in the cherry syrup.
Place the cherries on a plate and sort through them to pick a dozen or so nice ones for decorating the top of the cake if you’re not using fresh cherries for the decoration, and divide into 2 equal portions.
Make the frosting:
11. Use a small bowl and add the gelatin and 6 Tbsp milk. Stir. and let sit for 5 minutes. The mixture will get thick.
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