Irresistible Cake with Berry and Chocolate Layers

*Beat* the eggs with a *pinch of salt* and sugar on high speed until they become fluffy and pale, which takes about 10 minutes.

Sift the flour, cornstarch, and baking powder together.

Gently *fold* the dry ingredients into the egg mixture in three stages, until just combined.

*Bake* in an 18-20 cm (7-8 inch) cake pan at 160°C (320°F) for about 40 minutes or until a skewer comes out clean.

Flip the cake onto a rack to cool before removing from the pan.

Combine cherries with sugar and bring to a boil. Let it simmer on low heat for 2 minutes.

Blend with an immersion blender until smooth.

Mix cornstarch with water and *add* to the cherries, stirring well until thickened. Let it cool and refrigerate until set.

Pour the cream over the chocolate, set on medium heat, and *bring to a boil* with constant stirring. Remove from heat immediately.

After 1-2 minutes, *blend* with an immersion blender and chill in the refrigerator for 6-8 hours.

Combine cold cream cheese, sweetened condensed milk, and sugar using a mixer, until smooth and creamy.

Mix cold cream cheese, sugar, and *room temperature* butter using a mixer on medium speed until well combined.

*Slice* the sponge cake into three layers.

Drench the first layer with syrup, spread a layer of cream cheese frosting, and make a border around the edge. *Fill the center* with chocolate ganache.

Place the second layer on top, saturate it, spread with frosting, and make a border. *Fill the center* with cherry compote.

*Top* with the third layer and soak it as well.

Wrap the cake with acetate or plastic wrap, place in an adjustable cake ring, and secure it tightly.

Refrigerate the cake for a minimum of 6 hours or overnight for best results.