Step 1

Preheat the oven to 160°C. Grease and line the base and sides of three 24cm springform cake pans.

Step 2

Beat butter and sugar in the bowl of an electric mixer for 10 minutes or until thick and pale. Add vanilla, then beat in eggs, 1 at a time, beating well after each addition. Fold in sour cream. Place the hazelnut meal in a bowl and sift over the self-raising flour, cocoa and a pinch of salt. Fold in egg mixture until combined.

Step 3

Divide evenly among 3 pans. Bake, swapping pans half way through, for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Cool completely in pans, then release cakes from pans, keeping 2 cakes on bases (you will return these 2 cakes to the pans to chill overnight). Using a serrated knife, trim all cake tops to level. Reline the sides of 2 cake pans with baking paper and return 2 cakes to pans. Enclose remaining 1 cake in plastic wrap and set aside.

Step 4

Meanwhile, for the panna cotta, soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Heat the cream, sugar and vanilla in a saucepan over medium heat, stirring until sugar dissolves. Squeeze excess water from gelatine. Remove cream from heat and add gelatine, stirring until melted and combined. Divide between 2 jugs and cool to room temperature, then chill for 3-4 hours until set.

Step 5

Working with one quantity at a time, whisk panna cotta in an electric mixer for 30 seconds or until smooth. Spread 11/3 cups (430g) jam over the top of one cake (in the pan), then cover with panna cotta mixture, and spread until smooth. Press 2/3 cup (130g) morello cherries into mixture. Repeat process with second cake. Cover and chill overnight until firm.

Step 6

The next day, when panna cotta has firmly set on top of cakes, place one layer on a cake stand or serving tray. Top with second layer. Place remaining plain cake on top and chill until needed.

Step 7

For the Swiss meringue buttercream, place eggwhites and sugar in a bowl set over a saucepan of gently simmering water. Using electric beaters, whisk for 3-4 minutes until thick and glossy, and sugar has dissolved. Transfer mixture to the bowl of an electric mixer fitted with a whisk attachment. Whisk on high speed until eggwhites are completely cooled. Add the butter, 1 piece at a time, until completely combined and mixture is very thick. Sift in the cocoa and whisk to combine. Spread thickly over the top of the cake, then using a palette knife, spread a thin layer around the sides of the cake to create a ‘naked’ effect. Chill until completely cold.

Step 8

For the glaze, place all ingredients in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water), stirring until melted and smooth. Cool for 15 minutes or until slightly thickened. Drizzle over cake and top with frozen cherries.