Prepare the dough for sponge cake. Pour it into the form, pre-greased with butter and parchment shots.

Bake the cake for 2-3 hours before assembling the cake.

To prepare meringue, whip the whites room temperature with powdered sugar. Whites before whisking lightly salt, and begin whisking on low speed of mixer. After the whites get whipped to foam, increase the speed of the mixer and beat until soft peaks, add the icing sugar, whisking continuously at high speed. After all sugar is added, beat whites until until completely dissolved sugar grains, and proteins will not be whipped to hard peaks. At the end of the whipping add a few drops of lemon juice and beat another couple of minutes.

Put the protein mass on parchment paper with a spoon or confectionery syringe. This cake does not require meringue turned out perfectly flat or the same size. Place baking sheet in cold oven. Set the temperature to 110 °C, slightly open the oven door just a few millimeters and bake, or rather dry until until the meringue will not be easy to keep up with the parchment. Baking a meringue can go from one hour to one and a half. After 40-50 minutes after the start of the baking oven door can be tightly closed.

Prepare the cream: beat butter with condensed milk. Leave a little cream for the meringue base cake, and in the remaining mixture, add cocoa. Cut the sponge cake in the thickness approximately 1 see the Rest of the cake cut into small pieces, pour the hot cream with cocoa.

Mix chopped cookies and cream, until the mixture becomes homogeneous. In the end add chopped walnuts.

Korzh grease cream and put it on the perimeter of the meringue layer. Spread meringue in a checkerboard pattern, promazyvaya them for bonding cream.

Put in the center of the depression created chocolate. Close posted a lot of layers of meringue, do not forget to lubricate them with cream.