CAKES Recipe is for 9" cake mold. For a cake on a picture I used 10.5-in molds and for this diameter I took one and a half of ingredients. Be careful with the oven, I write all temperatures for my oven. 1. Roast the cashews in the oven at 320F for about 10 minutes (until the nuts are golden brown). 2. Grind the roasted nuts coarsely. 3. Mix together flour (25 g), sugar (40 g) and nuts. 4. Molds (3 pieces) are lined with parchment paper and lightly grease with vegetable oil. 5. Separate 5 whites from the yolks carefully. Not one drop of yolk or water should get into the whites!!! Put egg whites into mixer bowl. Whip the whites, starting from the low speed and gradually add 200 g of sugar and vanilla sugar. Once the sugar has dissolved, increase the mixer speed to high and whip the egg whites to firm peaks (about 8-10 minutes). (Properly whipped egg whites do not fall out of the bowl when you flip it). 6. Preheat the oven to 320F. 7. Add the 1/2 nuts and flour mixture to the whipped whites and gently mix everything with a spatula. Repeat with the remaining nuts and flour mixture. 8. Put the batter into molds, leaving a 1 cm space between the batter and mold walls. Flatten the the batter with a spatula and place in the oven on medium layer for about 20 minutes, then reduce oven temperature to 300F and dry for another 1 hour 45 minutes (if you see the dough starting to darken around the edges, open the oven and dry the meringues with the oven open). 9. Ready-made meringues are slightly golden in color. Take the meringues out of the forms and put on a wire rack. The meringues should stand for at least 8 hours, well, better - a day. With a sharp knife, cut off all excess so that all the meringues become the same shape. Crumbs we will use for sprinkling sides of the ready cake. CREAM: 1. Mix 1 egg with 200 g of sugar, add 150 ml of milk to the mass in a saucepan. Heat the mixture over low heat, stirring constantly. Simmer 5 minutes stirring constantly. Transfer the mixture to a bowl, cover with cling film in contact and let cool completely to room temperature. Take out 230 g of the butter from the refrigerator so that it also comes to room temperature. 2. Combine butter, 1 tbsp of cognac and cooled milk-egg mixture into the mixer bowl. Whip everything until smooth. 3. Divide the cream into 2 parts. Add 10 g of cocoa to one part and mix well until smooth. ASSEMBLY: 1. Unite the cakes with creams (between the cakes - white cream, top and sides - cream with cocoa). Sprinkle the sides with crumbs from the cakes. Decorate the cake on top with cream flowers. 2. The cake should be put in the refrigerator for a couple of hours before serving.