Combine condensed sweetened milk, eggs and salt and whisk together in a kitchen processor, adding starch gradually while whisking, until the mass increases twice as much. Divide the mass into 2 equal parts, fold in cocoa powder in one of them. Pour the masses in cake pans lined with parchment and greased with margarine, filling 1/3 pan’s volume. Bake in an oven at 430^oF (220^oC).

Beat softened butter to make cream, add condensed milk gradually while beating, and continue beating until stiff elastic mass formed.

Slice the baked cakes into halves horizontally, spread them with the cream and put one upon another. Cover the sides of the tort with the cream and sprinkle with cake crumbles. Top the tort as you wish.