Carefully and gradually fold flour into egg mixture, cutting through with a metal spoon or large spatula until evenly mixed, use a folding and cutting movement and make sure you get to the bottom of the bowl to mix in all the flour gently stir in 7-8 tbsp/105-120 ml hot water to soften the mixture slightly and give a lighter result.
Spoon the mixture gently into the prepared cake tin and flatten the top, bake for 35-40mins or until just firm to the touch stand for 5-10 mins.
Then turn onto a plate carefully remove the paper.
Turn out onto a wire rack and leave until completely cold, when the cake is cold (don't try brfore or the sponge will crumble).
Split carefully into 3 layers, whip cream until slightly stiff and set some aside for piping.
Sprinkle sponge layers with kirsch, reserve 8-10 cherries for decoration.
Place bottom sponge on a serving plate spread with one quarter of the cream and half of the cherries.
Place the middle layer of sponge on top and spread with the second quarter of cream and the remaining cherries.
Place the third layer of sponge on top of the cream cover the sponge with more cream and smooth out with a palette knife.
Spread remaining cream neatly round sides with a palette knife.