Count Ruin Cake

First, let's make the meringue. Separate the egg whites from the yolks and whip them, gradually adding the sugar. Beat on high speed until stiff peaks form, then transfer to a piping bag.

Pipe the meringue onto parchment paper and bake at 90–100 °C for about an hour.

For the frosting, whip the softened butter for 2–3 minutes, pour in the condensed milk, and beat for another 4 minutes. Transfer to a piping bag.

Assemble the cake: coat the bottom of each meringue piece with the frosting and stack them into layers.

Make the glaze: chop the chocolate, pour warm milk over it, and stir until smooth.