Ruins of a count's castle

The calculation is for a 20cm ring mold.

• The eggs should be at room temperature. Heat the oil a little (until slightly warm), add cocoa, mix, add milk and salt. Sift flour with baking powder. Divide the eggs into whites and yolks.
• Beat the whites, gradually adding half of the sugar (65 g / 2.30 oz), until peaks. Then beat the yolks separately with the second part of sugar (65 g / 2.30 oz), until their volume increases 4-5 times.
• Then add the mixture of cocoa and vegetable oil to the yolks, mix well with a spatula. Add egg whites in portions, stirring gently. Then add sifted flour with baking powder in portions, mix well. Bake at 170-175C (340-355F) for 35-40 minutes. Check the readiness with a toothpick, it should be dry and clean!
• Leave the sponge cake to cool in the oven. Remove the completely cooled sponge cake from the mold, wrap it in a cling film or plastic food bag, leave to "ripen" for 2-3 hours.

I usually make meringues a day before.

• Egg whites should be at room temperature. Mix sugar and water in a saucepan, put on the stove at low heat. The sugar syrup should be boiled until the temperature is 120C (250F) (you need a kitchen thermometer to measure the temperature). When the syrup reaches the temperature of 106C (220F), start whipping the whites at a low speed, increasing it gradually, as the temperature rises.
• 
  Continue to beat at maximum speed and trickle the sugar syrup (it is important that the syrup does not fall on the whisk). Whisk until 43-40C (105-110F). At the end add confectioners sugar, whisk again until combined. Form a meringue on the baking paper using a pastry bag (you can use a curly piping tip). Bake at 75C (165F) for 2 hours in the convection mode.

I make two types of cream.

For the first, you need to whip 200 g (7.05 oz) of butter at room temperature for 2-3 minutes at maximum speed, until its volume increases. Spoon in the caramel spread and the cocoa. Whip until combined and increased in volume. For the second cream, whip 100 g (3.55 oz) of butter at room temperature for 2-3 minutes at maximum speed, until the volume increases. Add chilled condensed milk and vanilla paste in portions.

The nuts should be chopped in large pieces.

• Divide the sponge biscuit into 2 cake layers.
• Soak the cake layer with baileys or coffee syrup, if needed.
• Put 200 g (7.05 oz) of the first cream (with caramel spread) on top of the cake layer, add 80 g (2.80 oz) of nuts, and put 80 g (7.05 oz) of the second cream (with sweetened condensed milk) around the edges (on sides).
• Cover with the second cake layer (it can be soaked as well), put a thin layer of cream, followed by meringue, cream, nuts and continue in this way, forming a meringue "heap"
• Decorate the cake with nuts, chocolate thread, if desired.
• Put in the fridge for 12 hours.