Cake Count ruins with nuts with condensed milk

Cooking meringue. To do this, whisk the proteins with a pinch of salt until they increase in volume. Then add the powdered sugar and continue to beat. The protein mass should become dense and when the container is turned over, it should not fall out or flow out of it.

We line a baking sheet with parchment and with the help of a pastry bag we plant round cakes. We send the baking sheet to the oven, preheated to 100 degrees. Proteins should be dried properly, and this will take an hour and a half (it 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.

Preparing the cream: using a mixer, mix the softened butter with condensed milk.

Dip each meringue into the cream and spread the cake out of them, forming a slide. Each layer is sprinkled with pre-worn chocolate and chopped walnuts
(nuts should be fried in a dry frying pan or calcined in the oven).

We send the finished cake to the refrigerator. After 40-60 minutes, the "Count's ruins" are solemnly served on the table and we delight all those gathered with a chic delicacy!