For the cakes, beat up white of eggs with a mixer on a high speed for 2 minutes. Then, slowing down, gradually pour in sugar and continue beating up on a high speed for 8-10 minutes until a stable foam is obtained. Then, without stopping beating, add the crushed nuts and beat up for another minute. Cover the baking sheet with parchment and install a metal ring 28 cm in diameter. Divide the dough into 4 parts, lay it on a baking sheet and level. Bake in the oven preheated to 150 °C for 5 minutes. Then reduce the temperature in the oven to 100 °C and bake for 2 hours. Cool down. For the cream, whip butter, softened at room temperature, until fluffy. Add caramelized milk and continue whipping until smooth. Add grated nuts and cognac. Stir for about 1 minute. Coat each cake with cream and put on top of one another. Distribute the remaining cream evenly over the top and side surfaces and refrigerate the cake for 1-1.5 hours. For colored glaze, melt white chocolate on a water bath at a temperature not above 45 °C, and add gel for cakes and food grade dye. Stir well until uniform dyeing. Coat the cooled cake with colored glaze and white chocolate.