Prepare the 26 cm spring form. Layer it with baking paper.
Preheat the oven 180°C top bottom heat.

Mix butter in a mixer and add the sugar and mix it again

Add eggs into the mixture slowly and mix it for 3 - 4 minutes until it is homogenized.

Slowly add the AP flour and almond flour. Mix it and add the baking powder and salt. Mix it properly.

Pour the batter into the spring form and bake it for 45 - 50 minutes.

Rest it for 4-5 hours or overnight.

Slowly slice the cake into three pieces.
Prepare a plate or cake stand.
Use the top sliced cake as the base, place the flat side at the bottom on the cake stand. So the bum side on the top side.

Sprinkle the kirschwasser (optional) into the sponge cake.

Mix the whipping cream into stiff stage. Add sugar into whipping cream if you wish for a sweetness.

Spread the whipping cream into the cake and add the cherry/ compote. Spread it well.

Add the second layer of cake. Sprinkle the kirschwasser.
Spread the whipping cream.
Add the cherry.
Spread it well.

Add the last layer of cake. Spread the whipping cream properly on the side of cake and top of cake.
Use cake spatula and go around the cake to have smooth layer of cream.

Pour the chocolate flake on the side/ top of cake as your wish. Tips: to avoid the mess of chocolate on the side - by using half of lemon, dip the lemon on the chocolate flakes and tap it on the side of cake, do it along side of cakes.

Add some doddle of cream on top of cake and cherries as decoration.