Sprinkle the cake with half the soaking mixture and spread about 2/3 cups buttercream on top.
Take the hazelnut topped meringue and dip them into the buttercream, collecting as much frosting as will stick and stick them to the cake.
Keep dipping and arranging the meringue mounts with cream until most of the spaces are filled with the meringue. Crumble meringue pieces if you need to fill smaller crevices.
TIP: It is a lot easier to assemble this cake with a cake ring, so I suggest you use it if you have one. If not, the cake will not be as even, but still, be OK. To use the ring, adjust it around the cake and tighten it. Sprinkle the cherries and the remainder of the hazelnuts on top of the meringue. Cherries are an optional addition, so use them if you wish, or not.
Take the other half of the sponge cake and soak the cut side with the remainder of the soaking mixture. Spread the remainder of the Russian Buttercream (not the one that we will use for the outside).
Place this cake layer, frosted side towards the cherries and press with your hand to adhere. Refrigerate for at least one hour before proceeding.
Run a knife on the inside of the ring to loosen it from the cake. Cover the cake in the 1.5 cups of buttercream that we reserved in the beginning, trying to smooth the outside as much as possible.
Make & Pour the ganache
Pour 3 tablespoons of hot heavy cream over 3 tablespoons of chocolate chips or chopped chocolate. Let sit for 2 minutes. Stir until smooth. Allow cooling until it is a pourable consistency.
Pour the ganache on top of the cake and spread it with a spatula until it pours down the sides
Decorate
Top the cake with the remaining meringues in a half moon shape. Sprinkle more chopped hazelnuts if you wish.
Refrigerate
Refrigerate the cake for at least 4 hours before serving. Best served within 24 hours of assembling.
Serving suggestion:
For neat slices, dip a long thin knife into hot water, wipe and slice. Repeat after each cut.
Recipe Notes
When making this cake follow this order of preparation:
Make the Yellow Sponge Cake first
Make the Meringue (follow adjustments below)
Make the Russian ButtercreamMake the Syrup
Assemble the Cake & Refrigerate
Make the Ganache
Cover the cake in frosting.
Pour the Ganache on top.
Top the cake with Meringue.
Refrigerate
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