Honey sponge cake with cherry & caramel

• Whip the egg whites with half of the sugar and salt until peaks.⠀
• Whip the yolks with the remaining sugar until white and fluffy.
• Pour in the oil and honey, and whip.
• Sift the flour and baking powder. Add these ingredients to the yolk mass alternately 1/3 flour and whites, each time carefully and gently mixing with a spatula from the top to the bottom.
• Bake the sponge biscuit at 338F (170C) for 40-50 minutes; check the readiness with a dry skewer.
• Cool the biscuit, remove it from the ring, wrap in cling film, and refrigerate for several hours.
• Then cut it into 3 cake layers.
• Soak each cake layer with cold milk.

• Pour the cream, brown sugar, glucose syrup and butter into a ladle.
• Cook everything together over a medium heat until slight thickening.
• Cool the caramel. Don't refrigerate it before assembly!

• Boil the frozen cherries with sugar.
• Add the starch, and cook until slightly thickened.
• Cool the mass.

• Whip the butter with powdered sugar.
• Add the cream cheese in several passes, and whip.

Heat the cream, pour it over the chopped chocolate, and mix.