Black Forest Cake

Drain the cherries into a bowl to collect the juice. Boil a pudding with the cherry juice and starch. Set aside the 16 finest cherries. Pass the rest with a spatula through the cherry juice mixture.
Cut the base of the cake in two; sprinkle the bottom with a little kirschwasser and cover with the cherry mixture. Leave to cool.

Whip the cream with the whipping cream and sugar until stiff, spread it thinly over the cooled cherry mixture, place the next cake base on top and press lightly. Drizzle again with kirschwasser.
Spread about ½ of the cream over the base, press on the next base.
Pour about 3 tablespoons of the remaining cream into a piping bag.