Count Ruins Cake

First, make the meringue: separate the egg whites from the yolks, whip them while gradually adding sugar. Whip until stiff peaks form, then transfer to a piping bag.

Pipe the meringue onto parchment paper, put it in the oven, and dry at 90–100 °C for an hour.

Frosting: beat softened butter for 2–3 minutes, then add condensed milk and continue for another 4 minutes. Transfer the finished frosting to a piping bag.

Assembly: pipe a little frosting on the bottom of each meringue, arrange the first layer, and then stack the rest.

Glaze: finely chop the chocolate, pour hot milk over it, and stir until smooth.