Cherry Layer Cake

Whip the eggs with the sugar until fluffy.

Pour in the milk and oil, then mix well.

Fold in the sifted flour, cocoa powder, baking powder, and vanilla, stirring until smooth.

Pour the batter into a pan and bake at 375°F (190°C) for 30–35 minutes. Let cool, then slice into 3 layers.

Combine the cherries with sugar and water, bring to a boil, stir in the agar-agar, and simmer for 2–3 minutes. Let cool until thickened.

Whip the mascarpone, cream cheese, powdered sugar, and cold heavy cream until stiff peaks form.

Assembly: layer the sponge cakes, cream, and cherry filling. Decorate the top with remaining cream and fresh berries.