First prepare the cream: boil 500 ml of milk with sugar. In a bowl, mix 200 g of flour with 250 ml of milk (if the milk is not enough, you can add a little more). When the milk boils, put the flour mixture with milk and boil until the composition thickens. Remove from the heat and add the rum essence then refrigerate for 30 minutes, covered with cling film to prevent crusting. Put the lukewarm cream in the bowl of the robot, add the cold butter and beat until the cream becomes frothy. Refrigerate until used.
For the top, mix the eggs with the sugar until they become frothy. Add the oil in a thin line.
The flour, baking powder, salt and cocoa are mixed in a dry bowl.
To the egg composition, add two tablespoons of flour alternating with 3-4 tablespoons of milk, until the ingredients are finished.
The composition is poured into a tray lined with baking paper and on top are placed the cherries drained of juice and without seeds. Put the tray in the oven for 25-30 minutes or until it passes the toothpick test.
Spread the cream evenly over the cake and place the chocolate icing on top.
Garnish with melted white chocolate and cherries.