Mix the eggs with the sugar.

Beat the mixture in a mixer for 15-20 minutes at medium speed.

Add the sifted flour and starch potatoes and mix with a spatula starting from the bottom and then moving the spatula towards you to the top to obtain a homogeneous consistency.

Put the mixture into the rectangular cake pan (9-inches x 13 1/2 inches) properly greased and covered with parchment paper.

Bake in a preheated oven at 180°C (356°F) for about 35 minutes

Do the toothpick test to check cooking, insert it in the cake, and make sure it comes out clean.

Let the cake cool and don’t remove it from the pan.

In a large bowl whip the whipping cream until becomes firm and add the vanilla caviar.

In the other bowl whisk the cream cheese until it becomes smooth.

Add the whipped cream into the cream cheese bowl, little by little mixing the two creams.

Finely chop the chocolate and gradually pour the hot cream (92 ° C) over it.

Mix gently with the spatula, trying to incorporate as little air as possible.

Stir until the chocolate melts completely which should become a compact and shiny cream.

Put half of the cheese cream over the flat sponge cake and place it inside the freezer for at least 2 hrs.

Then spread the cherry preserves over the frozen cream and put it again in the freezer for another half hour.

Spread the other half of the cream cheese over the ricotta cream and put it in the freezer for another 2hrs.

Remove it from the freezer and set it aside for another 30 min.

Glaze the whole cake with the milk chocolate ganache and sprinkle the chopped hazelnuts.