Russian Cherry Layer Cake

Preheat the oven to 350 °F. Line 2 (13×9) non-stick rectangular baking pans with wax paper.

Mix egg yolks with sugar until well blended. Add flour and mix until well blended.

In the bowl of an electric mixer, beat the egg whites on high speed 2-3 minutes until fluffy and about 3 times in volume. Use a spatula to fold the yolk mixture into the egg whites.

Place 1/3 of the mixture in a medium bowl and gently stir in the cocoa powder until evenly blended. Pour chocolate cake batter into a round cake pan.

Divide remaining cake batter between the 2 lined baking pans.

Bake all three cakes in the center of the oven for 23-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let cakes cool to room temperature.

Pour the can of cherries into a medium bowl and add 1 3/4 cups water. Mix well to thin the syrup. Remove the cherries with a slotted spoon and squeeze out any excess juice. Add 1 Tbsp sugar to the cherry juice to create syrup.

For the frosting, pour cold whipping cream into a cold mixing bowl and beat on high speed until stiff, around 3 minutes. Reduce to lowest speed and add cooked sweetened condensed milk 1 Tbsp at a time until blended.

Place the first white cake layer on a serving dish. Pour 1/2 of the syrup evenly over it. Crumble the chocolate cake and mix with strained cherries and 1/3 of the frosting. Spread over the first cake layer.

Place the second cake layer on top, pour remaining syrup evenly over it, and let soak for 10 minutes. Trim sides if necessary and spread frosting over the top and sides.

Decorate with chocolate shavings and cordial cherries if desired. Keep refrigerated until serving.