Beat eggs together with sugar until the mass increases twice-trice its initial size, add flour, mix and turn into an ovenproof mold, lined with parchment. Bake at 410^oF (210^oC) until the sponge cake becomes resilient.

To make cream, beat butter, adding sweetened condensed milk gradually while beating, add cognac in the end.

Cool the baked sponge cake and cut it into 8 circles, each 4/5 inch (2 cm) thick. Spread 4 circles with the prepared cream, cover each with another circle, spread with jam. Spread sides of the cookies with the cream and cover with crumbled sponge cake. Top the “stumps” with cream, confectioner’s coating or grated chocolate.