Cherry and Fermented Cream Cake

Line the bottom of a 22 cm diameter cake pan with baking paper, and grease the edges with butter and dust with flour. Sift the flour together with the baking powder. Separate the eggs into whites and yolks.

Beat the egg whites until foamy, gradually adding the sugar, spoonful by spoonful, until it dissolves completely. Then incorporate the egg yolks and oil one by one. Finally, quickly add the flour mixed with baking powder. Pour the batter into the pan, level it, and bake for 35 minutes in the preheated oven at 180°C (or 160°C with fan). Remove the cake base from the pan and let it cool completely.

Soak half of the gelatin (20 g) in a little cold water and let it hydrate according to package instructions.