Cool the baked crust completely and in the meantime whip the cream with sugar and vanilla, then store it in the refrigerator until use.
Place the first crust on a serving plate and place the whole cherry filling on it. Spread the filling nicely and flatten it.
Spread a thin layer of whipped cream over the filling and cover with another crust. Spread a thicker layer of whipped cream over the second crust, leaving a part for decoration and the sides of the cake.
Lightly coat the sides of the cake with whipped cream, and place a few spoonfuls in a pastry bag for decoration.
Coat the last third crust with the celery that you left aside and cut the crust into 16 equal parts, then arrange it on the coated cake.
With the help of a pastry bag, apply a small dollop of sweet cream to each cut piece of cake and place one cherry from the compote you saved on each.
Store the finished cake in the refrigerator until serving. It is best if it is served the same day it is baked, because the crust is still fresh and crispy then.
Cut the cake with a sharp and thin knife to get nicely cut slices, and it’s best to wipe the knife every time you cut a new slice to avoid cream residue on the top crust.
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