Using an electric whisk, beat the eggs at room temperature with the sugar until light and fluffy. Add the vanilla extract (or lemon zest).
Sift the flour with the baking powder and gradually add it to the mixture, alternating with the cream. Continue to whisk at low speed to incorporate all the ingredients.
Grease and flour the tin, pour in the mixture and bake it in an oven preheated to 180°C for 40 minutes.
Remove the mould from the oven and leave to cool.
Cut the ciambella into slices, plate them up and add a few spoonfuls of Choco Cherry and its chocolate liquor.