For biscuit, separate egg whites from yolks, let cool, and whisk until fluffy.

Pound yolks with sugar until of white colour, add shaved candied lemon peel, flour-and-starch mixture, quickly knead dough, and add egg whites carefully.

Put parchment on a round baking form, pour half of dough in 0.5 inch (1cm) layer, and bake in the oven over 390-430 °F (200–220 °С) for 25-30 minutes. Bake the second flat cake in this way as well.

For meringue, whisk the cooled egg whites until fluffy, adding sugar in 2–3 draughts. Add nuts at the end, and stir carefully.

Put 0.6 inch (1.5 cm) thick paste layer on a baking sheet, covered with parchment, and bake over 230 °F (110 °С) for an hour.

For cream, beat butter until fluffy, adding condensed milk little by little.

Smear the biscuits with the cream, put the meringue at the top, sprinkle with shredded fruit jelly, and make spider net drawing of chocolate, melted in a water bath (see the recipe), using a parchment paper bag with a small opening in the bottom.