Preheat the oven to 350 degrees.

Line an 8-inch round cake pan with parchment, grease the bottom (under and on top of the parchment) and sides of the pan, and dust with a light layer of flour. Set aside.

Combine the eggs, sugar, and vanilla in a double boiler.

Heat the mixture in the double boiler until the sugar is dissolved and the mixture reaches 104 degrees. Stir constantly.

Carefully transfer the mixture to the bowl of a stand mixer. Carefully mix on medium for about 10 minutes or until the mixture has tripled in volume.

Add the flour and cornstarch in small increments and stir well to combine.

Transfer the batter to the prepared pan.

Bake for 25-30 minutes or until the center is set and the cake is golden brown.

Allow to cool completely before assembling.

Combine the sugar and reserved juice from the cherries in a small saucepan. Bring to a boil over medium-low heat, cooking for 10 minutes. Set aside to cool.

Combine the heavy cream and confectioner’s sugar in the bowl of a stand mixer.

Stir on low speed until combined, then increase the speed to medium-high, beating until stiff peaks form.

Carefully remove the cake from the pan.

Slice the cake in half horizontally - making two thinner layers.

Use a pastry brush to coat the cake with the cherry syrup.

Spread a thin layer of cream over the bottom half of the cake.

Cut some cherries in half and place them on top of the cream.

Position the top half of the cake on top of the cherries and gently press into place.

Spread an even layer of cream over the sides and top of the cake.

Add the white chocolate to the sides of the cake, pressing gently.

Transfer the remaining whipped cream to a piping bag fitted with a large star tip.

Pipe eight large swirls around the outside of the cake.

Chill the cake for 2-4 hours to help it set before serving.

When ready to serve, insert a whole cherry on top of each piped swirl of cream.

Slice and serve.