The fragility and tenderness to the dough gives ethyl alcohol, which is sold in pharmacies. So, pour in a Cup 3 tbsp. flour, from top to RUB on a large grater frozen margarine, grind it with flour into crumbs. (Grandmother with a knife chopped frozen margarine with flour).

Pour into a glass 100 ml. of alcohol, add cold water to a full Cup and gradually add to crumb, fill up 1 Cup of flour. Knead the dough.

Will skatiem the dough into a "sausage", divide into 9 pieces, place in a bowl, cover with a towel and put in the fridge. (Photo 9 piece does not fit).

That old sheet, with beveled edge, our grandmother baked this cake. Sheet - Antiques, which we don't use anymore. Because now is not the sale of such sheets, there are deep, we are baking cakes on the back side of the pan, because the dough is fragile and so it will be easier to remove from the pan.

Heat the oven to 180 degrees. Take out one piece of dough from the refrigerator, roll out on flour dusted sheet of baking paper, cut out the desired size with a knife and plates. Then the paper with the dough to the bowl on inverted baking sheet and put in oven. Bake until lightly Browning. Open the oven, substitute a baking tray kitchen Board and gently drag the cake along with the paper on the Board. To do so with other pieces of dough. Trim dough to bake, too, they come in handy for topping of cake.

For the cream we will use universal cane sugar "Demerara" from the Mistral.

Recipe grandma's custard: 6 eggs beat with 1-1,5 tbsp. sugar, add 1.5 tbsp flour. Boil 1 liter of hot milk and gradually pour in the ground, put on the fire, stir, bring to thick. Into the cooled cream, add vanilla and 1 tbsp. soft CL. oil. And now the recipe for the second version of the cream (the part I indicated in the ingredients). The cream is very delicious, like ice cream, the remnants of the cream I freeze in the freezer and serve with cake or dessert. If you don't want to do ice cream, the ingredients reduce by half. So, eggs with starch, mix well with a whisk to avoid lumps, then add milk, sugar and stir. Put in a water bath and, stirring bring to a thick.

Let cool the cream, mix it with boiled condensed milk (I prefer to cook the condensed milk itself, and not to buy boiled).

Whip the cream to light peaks, as in the photo. Mix gently with a spoon from the bottom up 3 tbsp of whipped cream with the cream. Then cream add to cream and stir gently. Cool the cream in the fridge.

Fluff cream cakes. Trim dough crushed with a rolling pin into crumbs and sprinkle sides of cake. The cake can be eaten immediately, or chill it in the fridge. This time I did not freeze the remaining cream and served it chilled to the cake, very tasty! Bon appétit! PS: Part of my grandmother's cream I pointed out in the text, this cream is lower in calories. The second cream I indicated in the ingredients so as not to frighten the cook of a large number of products. How to choose a cream is up to You.