Let's start preparing the sponge cake: in a planetary mixer or with the help of an electric whisk, whisk the egg whites of 8 eggs with 340 grams of sugar and a pinch of salt, until the mixture is frothy, soft and very dense.

In another container, whisk the yolks of 8 eggs with 50 grams of sugar and seed oil until doubled in volume.

We combine the two compounds (yolks and whites) mixing from top to bottom preferably with a wooden spoon. This operation requires extreme delicacy and care.

We add the sifted flour, continuing to mix in the manner indicated above.

We pour the dough into a previously greased and floured baking pan.

We bake at 180 ° C in a static oven for about 50 minutes. After this time, we check the cooking with the so-called toothpick test: we introduce a toothpick in the center of the cake, if there are no traces of dough on it, the cake is cooked.

Let the sponge cake cool and in the meantime prepare the wet:

in a bowl we combine the condensed milk, the whole milk, the fresh cream and a pinch of ground cinnamon.

When the sponge cake has cooled completely, transfer it to a rotating plate. With a long, serrated knife, we lightly incise the perimeter of the cake to outline the traces of three layers. We proceed with the cut making sure to obtain three discs of the same thickness.

With a spoon, pour abundant wets on discs of sponge cake.

At this point we can compose ours cake: on the surface of the first layer we spread a generous amount of custard

We place the second layer and add more cream.

Finally, we lay the third layer.

We transfer the cake to the refrigerator and proceed with the preparation of Meringue:

heat 5 egg whites with 300 g sugar in a bain-marie

We mix repeatedly until the sugar crystals dissolve. Remove from the heat and whisk at maximum speed until the mixture is very thick.

We cover the surface of the cake with meringue.

We complete the preparation by decorating as desired with white cherries or alternatively with fresh fruit such as pineapple, mango or peaches.