Whip the fresh cream with the icing sugar and place in the refrigerator.
Wash the cherries, clean them and remove the stones.
Beat the eggs with the sugar and a pinch of salt until the mixture is light and frothy.
Combine the flour, baking powder and vanilla. Add the whipped cream with movements from the bottom up with a spatula.
Add the cherries and mix gently.
Line a pan with baking paper or grease and flour.
Bake at 180° for about 50 minutes (depends on the power of the oven and the mold you use. A tall mold like mine takes time, about 50 minutes, do the toothpick test).
Once baked and left to cool, you can cover it with a chocolate ganache or sprinkle with icing sugar.
For the ganache, break the chocolate into pieces and place it in a bowl. Heat the cream with the glucose and pour it over the chocolate. Mix with a spatula.
