For the Black Forest Cherry Cake, beat the egg whites with a pinch of salt until stiff. Cream the yolks with the curd, cocoa and Sukrin, and quickly fold in the beaten egg whites.
Line the bottom of a springform pan (26 cm) with baking paper, pour in a third of the batter and bake at 160 °C for about 20 minutes. Prepare 2 more layers with the remaining batter and let cool.
Defrost the cherries in a sieve, put 12 nice cherries on the side, mash the others lightly with a fork and let the juice drip off as well.
Soak gelatine in cold water for about 10 minutes, whip cream until stiff, squeeze gelatine only slightly and melt over low heat.
Stir one third of the whipped cream into the gelatine and then fold into the remaining cream. Place the first cake layer on a cake plate, prick a few times with a fork and drizzle with cherry juice.
Pour the cream into a piping bag, pipe a dot about 5 cm in diameter in the center of the base, spread the half cherries in a circle all around and pipe whipped cream around the outside again.
Place the second cake layer on top, press down lightly and do the same. Place the third cake layer on top, press down lightly again, spread the cake completely with whipped cream and decorate as desired.