Christmas cake with cinnamon and cherries

Grease the spring forms and coat the bottoms with parchment paper. Preheat the oven to 180ºC.

Beat the butter with the caster sugar lightly and creamy. Stir in the eggs one by one and add the flour, baking powder and cinnamon powder.

Put this batter in the springforms and bake in the oven for 30-35 minutes. Put a skewer in the bottoms to test if it comes out dry and the bottoms are cooked.

Take out the shapes from the oven and let stand for a while. Cut the pastry around from the mold and pour the bottoms on a rack. Pull off the baking paper and allow to cool. Cut the tops if necessary.

Drain the cherries and collect the juice. Mix some cherry juice with the jam and scoop the cherries through.

Cut each cake base twice horizontally so that you have 3 layers. Spread a layer of cherries with jam over the different layers, but leave the top of one bottom empty. Stack the bottoms straight together and finish with the layer without filling.

For the glaze, heat the whipped cream to a low setting and melt the chocolate with stirring. Allow to cool slightly and stir in the mascarpone. Spread this glaze with a spatula and around the cake.

Put the cake in the refrigerator or in a cool place so that the glaze can become firm.