Preparation of the base. Beat the egg yolks and sugar together in a bowl until foamy. In a separate bowl, whisk the egg whites until stiff. In another bowl, mix the flour, cocoa powder, baking powder and vanillin together, and then add to the egg yolk mixture. Stir well and then gradually fold in the egg whites. Pour the mixture into a 26cm cake tin and bake in a pre-heated oven at 180°C for 30 minutes. When the cake has cooled, turn it out and put it on the worktop.
For the sugar syrup. Mix 500ml water with 200cc of Maraschino liqueur. Bring to the boil. For the amarena custard filling: Beat the eggs and sugar together. Gradually stir in the flour to avoid lumps. Boil the milk in a pan. As soon as it has come to the boil, add the egg, sugar and flour mixture and stir well. Stir with a wooden spoon over a low heat until the custard thickens. Leave the custard to cool and add the amarenas (keep some to one side for the decoration). Cut the cake into two layers and soak both layers with the Maraschino syrup. Evenly spread the custard on top of one layer and then cover with the other layer of cake.
For the decoration. Whip the chilled cream and spread it over the cake. Smooth it with a spatula. Add the amarenas and decorate with swirls of cream and chocolate shavings. Leave in the refrigerator for 3 hours before serving.
Recipe by fresche