Cover one side of an 18 cm cake ring with cling film and place on a tray. Fit an 18 cm round cake board into cake ring. Line a 28 cm square Swiss roll pan with parchment paper.

Preheat oven to 200ºC

To make Biscuit sponge:

Sift flour and corn flour together twice. Set aside.

Add egg yolks to the meringue and mx well.

Place pan on a tray and bake for 10 - 13 minutes. Remove cake from the pan and let it cool.

Peel brown skin from top of cooled biscuit sponge and cut an 18 cm round piece. Place into the 18 cm cake ring.

To make kirsch sugar syrup:

Combine ingredients and mix well. Brush syrup over biscuit sponge and set aside.

To make Bavarian cream:

Heat milk with Vanilla, and half the sugar in a saucepan over low heat.

In a clean bowl, beat egg yolk and remaining sugar until light emulsion is formed.

Add a little of the warm milk to egg mixture and mix well, them pour mixture into saucepan and continue cooking over gentle heat, stirring until mixture thickens.

Add gelatine and stir well. Strain the mixture into a bowl, then place bowl over another bowl filled with ice cubes and water to cool cream to body temperature (not cold).

Place whipping cream in a clean bowl. Using an electric mixer, whisk cream on medium speed until stiff peak form and cream is smooth. Fold whipped cream into cooled cream, mixing thoroughly.

Pour Bavarian cream over biscuit sponge, and place in the freezer for 20 - 30 minutes until set.

To make jelly:

Place water and sugar in a small saucepan and bring to a boil. Add gelatine and mix well. Strain syrup into a bowl, and place bowl over another bowl filled with ice cubes and water to cool the jelly, but not set it around 28ºC. Add Kirsch and mix well.

Arrange fruit on set Bavarian cream, then pour jelly over. Refrigerate overnight.

To un mould cake, heat sides of cake ring with warm tower or a blowtorch. Cut into even pieces and serve.

Enjoy