Spice Cake

Mixture

Beat the egg whites in a mixer until stiff peaks form

Add the yolks one by one, without stopping to beat, until a smooth mixture forms

Add the sugar and beat for an additional 5 minutes or until the batter has doubled in volume

Preheat the oven to medium temperature

Mix the flour with the baking powder and sift over the batter

Use a spatula to mix until homogenous

Pour the batter into the prepared pans and bake for 30 minutes or until, when inserting a toothpick, it comes out clean

Remove from the oven, let cool, and remove from pans

Syrup

In a small pan, bring the sugar and water to a boil over high heat

Boil for 5 minutes and then remove from heat

Add the liqueur and mix

Let cool

Filling

Beat the heavy cream with the sugar in a mixer until stiff peaks form

Add the remaining ingredients and mix. Reserve

Cake Top

Beat the heavy cream with the sugar until stiff peaks form and reserve

Assembly

Place one of the cakes on a plate and moisten it with half of the syrup

Distribute the filling and, on top, place the other cake

Moor with the remaining syrup, cover with the Cake Top, and refrigerate for 3 hours

When serving, garnish with cherries.