Soak the gelatin in plenty of water.

Mix the sugar with the cornstarch.

Put the cherry juice on the stove and warm it to 40 °C, then stir in the sugar and cornstarch.

Whisking constantly, bring to a boil, cook for one minute, remove from the heat and add the lemon juice.

Squeeze out the gelatin and dissolve it in the resulting jelly.

Add the cherries and flavor with the liqueur.

Let the compote cool at room temperature, then chill it in the freezer until it becomes a thick, set jelly and spread it onto the cake.