Cherry Dream Cake

Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper.

For the meringue, beat the egg whites with 1 1/2 cups sugar on high speed until very stiff, about 20-25 minutes.

Spread the meringue in the prepared pan. Bake for 30 minutes at 300°F, then reduce the oven to 250°F and continue baking for 3 1/2 hours. Let the meringue cool completely.

For the sponge cake, preheat the oven to 350°F.

Beat the 7 eggs with 1 cup sugar on high speed until the mixture is stiff, light, and fluffy.

Add 1 cup flour and mix until combined. Pour the batter into a 9-inch round baking pan.

Bake the sponge cake for 25-30 minutes, then let it cool completely.

For the pastry cream, whisk the egg yolks with 1/2 cup sugar and a pinch of salt in a saucepan until thick and pale yellow.

Gradually whisk in 1/2 cup flour.

Add the hot milk or half-and-half little by little at first, whisking constantly until incorporated.

Place the saucepan over low heat and bring the mixture to a boil while whisking slowly. Simmer gently for 2 minutes, stirring with a wooden spoon, to cook the flour.

Remove the pastry cream from the heat and blend in the vanilla or rum. Transfer to a bowl, cover directly with plastic wrap to prevent a skin, and let cool completely.

Whip the heavy whipping cream until stiff and set aside.

Beat the softened butter, gradually adding the condensed milk until smooth.

Gradually beat the cooled pastry cream into the butter mixture, starting with 1-2 tablespoons at a time and then adding more.

Fold the whipped cream into the pastry cream mixture until smooth.

For the syrup, combine 3/4 cup water and 1/2 cup sugar in a saucepan. Bring to a boil, cook for a couple of minutes, add the optional cherry liqueur, and let cool.

To assemble, cut the cooled sponge cake horizontally into two layers. Drizzle or spray the first layer with syrup.

Spread a generous layer of cream over the sponge, then add the chopped walnuts and half of the cherries over the layer.

Place the cooled meringue layer on top of the cherries.

Spread cream over the meringue, then add the chopped chocolate and the remaining cherries.

Moisten the second sponge layer with syrup and place it on top of the meringue layer.

Spread the remaining cream over the top and sides of the cake.

Decorate the cake to your preference, then chill before serving so the layers can set.