⭐ 2. Make the Spiced Cherry Filling

1. Place the cherries, brown sugar, cornstarch, lemon juice, and spices in a small saucepan.The mixture will look thick at first, but will loosen as it heats and the cherries release juice.
2. Add the kirsch or cherry juice.This deepens the cherry flavor and adds festive aroma.
3. Cook over medium heat until the mixture thickens.Stir frequently; once the cornstarch activates, the filling will become glossy and gently cling to the spoon.
4. Cool to room temperature.Warm filling can melt the whipped cream, so cooling is important.

⭐ 3. Whip the Cream

• Whip the cold cream, powdered sugar, vanilla, and almond extract until soft–medium peaks form.The cream should hold its shape but still be smooth enough to spread and pipe.

⭐ 4. Assemble the Cake

1. Once the cakes have cooled completely, cut each one in half for a total of four layers.A serrated knife works best for clean layers.
2. Place the first layer on a serving plate and lightly moisten it with cherry syrup.This keeps the cake incredibly soft and enhances the cherry flavor.
3. Spread the cherry filling on top, then generously pipe whipped cream.A thick layer of cream gives the cake its “snowy” holiday look.
4. Repeat for all layers.Work gently to keep the layers even and the filling from spilling out.
5. Cover the top and sides completely with whipped cream.Use long strokes for a smooth finish or keep it rustic with soft peaks.

⭐ 5. Decoration

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