Ingredients :
For the vanilla cookies
500 g Softened unsalted butter or spread
500 g Caster sugar
9 large eggs
2 teaspoons of vanilla extract
500 g Self-rising flour
200 g white chocolate chips
For the cherry and kirsch jam
400 g fresh cherries, pitted and cut in half
Juice of half a lemon
260 g Granulated sugar
1 tablespoon Kirsch or Cherry Brandy
For the filling
600 ml Double cream
2 teaspoons of vanilla extract
2 tablespoons of icing sugar
For decoration
White chocolate shavings
16 fresh cherries

Instructions :
I recommend making the jam first as this gives it time to cool.
Put your pitted and sliced ​​cherries with the granulated sugar and lemon juice in a saucepan and heat over low heat until the sugar is dissolved and the cherries are soft
Mash the cherries a little with a potato masher or fork
Bring to a boil and boil for 10 minutes, stirring occasionally.
Remove from the heat and pour the jam into a bowl and add the kirsch. Mix, then put the jam in the refrigerator to cool.
Preheat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8″ cake tins at least 2″ deep
Make the vanilla biscuit by mixing the butter and caster sugar in a large bowl, ideally using an electric mixer, for about 3 minutes
Add eggs and vanilla extract and whisk until completely incorporated
Add the self-rising flour and whisk until you no longer see flour
Gently fold in the white chocolate chips
Divide the mixture between the molds, use scales for more precision if desired

Bake for 30 to 35 minutes or until a knife inserted in the middle comes out clean. Let them cool completely in the pans or on cooling racks
If cakes are domed on top, level them with a cake leveler or knife
To make the filling, whisk the double cream, vanilla extract and icing sugar with an electric whisk until thick.
Place the first sponge on your cake stand and spread or pipe some of the cream filling. Then add a little jam, letting it run down the sides
Add the second sponge and do the same
Add the third sponge cake, pipe the rest of the cream around the edge, add the rest of the cherry jam in the middle, add the fresh cherries on top of the cream around the edge, and finally a few shavings of white chocolate in the center ( you can make them by using a vegetable peeler to peel a block of white chocolate)
Serve immediately, leftovers will keep for 2-3 days in the refrigerator.