Preheat the oven to 180°C (350°F) and grease your bundt or ring cake pan.

In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

In another bowl, whisk together the egg yolks and sugar until creamy and light.

Sift together the flour and cornstarch, gently folding them into the yolk mixture.

Carefully fold in the whipped egg whites until the mixture is light and airy.

Pour the batter into the prepared pan.

Bake the cake for 35-40 minutes or until a toothpick comes out clean.

In a saucepan, whisk together the milk, sugar, cornstarch, and vanilla. Stir over medium heat until thickened.

Allow the pudding to cool, covering it with plastic wrap to prevent skin.

Beat the softened butter until fluffy, then mix in the cooled pudding until smooth.

In a dry pan, melt sugar and then add chopped nuts, coating well before cooling on baking paper.

Once cooled, slice the cake into three layers. Spread jam on the first layer, add buttercream, and stack the next layer, repeating until complete.

Cover the entire cake with buttercream and press caramelized nuts onto the sides.

Finish decorations with buttercream rosettes and top with cherries or jam dots.

Chill for 1-2 hours before serving.