with the next 60 grams of sugar and the pinch of sea salt in the clean and dried mixing bowl and whip the mixture on high speed until it becomes a softpeaks meringue, about 1 minute Using a large rubber spatula, gently fold the flour mixture into the egg yolk mixture along with a third of the egg white mixture, making sure that you reach all the way down to the bottom of the mixing bowl with every fold Gently fold in the rest of the meringue The folding is complete when the mixture has one uniform color Place your round Flexipan or 7-inch buttered and floured cake pan on a sheet pan Carefully pour the sponge mixture into the pan Place in the oven and bake for 30 to 35 minutes Check the doneness by inserting a paring knife into the center of the cake; it should come out clean Bake another 5 minutes if it does not 6 Unmold the cake and let it cool on a wire rack for 1 hour, then wrap it in plastic wrap and keep at room temperature MAKING THE CHERRIES IN SYRUP Place the pitted cherries, sugar, and cherry juice in a small saucepan and stir to dissolve the sugar Bring to a simmer over medium heat and simmer for 5 minutes Turn off the heat and stir in the kirschwasser Immediately cover with plastic wrap and let cool for 1 hour Refrigerate overnight MAKING THE VANILLA CUSTARD SAUCE Make the vanilla sauce following the recipe Measure out 150 grams ...third of the egg white mixture, making sure that you reach all the way down to the bottom of the mixing bowl with every fold Gently fold in the rest of the meringue The folding is complete when the mixture has one... Carefully pour the sponge mixture into the pan Place in the oven and bake for 30 to 35 minutes Check the doneness by inserting a paring knife into the center of the cake; it should come out clean Bake another 5... minutes if it does not 6 Unmold the cake and let it cool on a wire rack for 1 hour, then wrap it in plastic wrap and keep at room temperature MAKING THE CHERRIES IN SYRUP Place the pitted cherries, sugar, and cherry juice in