Cake count ruins with nuts with condensed milk

10 servings
3 hours 50 min

We cook meringue. To do this, beat the proteins with a pinch of salt until they increase in volume. Then add the icing sugar and continue to whisk. The protein mass should become dense and do not fall out or flow out of the container when turning over. We line a baking sheet with parchment and use a pastry bag to plant round cakes. We send the baking sheet to the oven, heated to 100 degrees. Proteins should be dried properly, and this will take an hour and a half (this depends on the type of oven). We are in no hurry to remove the cakes from the baking sheet, let them cool down for about thirty minutes. We prepare the cream: using a mixer, mix the softened butter with condensed milk. We dunk each meringue in the cream and lay out a cake from them, forming a slide. Sprinkle each layer with pre-rubbed chocolate and crushed walnuts (nuts should be fried in a dry pan or calcined in the oven). We send the finished cake to the refrigerator. After 40-60 minutes, "Count's Ruins" solemnly serve on the table and please all those gathered with a gorgeous delicacy!