Carpathian Layer Cake with Cherries

Make the choux pastry: combine water, butter, and salt in a saucepan and bring to a boil.

Stir in the flour and beat vigorously over heat until the dough forms a ball and a light coating appears on the bottom of the pan.

Let the dough cool slightly, then add the eggs one at a time, beating thoroughly after each addition.

Bake the cake layers from the prepared dough.

For the cream, combine eggs, sugar, cornstarch, and milk, then cook the pastry cream, stirring constantly until thickened.

Fold the softened butter and whipped cream into the cooled pastry cream.

For the filling, simmer the cherries with sugar and cornstarch until thickened.