Chilled butter, cut into pieces, add small sugar TM "Mistral" in baking, really good. Sifted with the baking powder mix flour and starch. Punch everything in the bowl of a food processor into crumbs in a pulse mode. I have prepared shortcrust pastry only on the butter and use a food processor. All done very quickly and easily. The dough will be very delicate and crumbly, it does not get warm and have little contact with hands. But for this dough is very important. I take my cake mix wheat and corn flour, it makes the dough more crumbly and fragrant taste, very pleasant. And the addition of starch makes the dough more obedient and also contributes to the lightness and crunch of the finished cookie. Also I always put in the batter for this cake is the baking powder. Then, the finished chips are especially delicate, and the cake soaked quickly. Hard "ant" we don't like.

Add yolks and sour cream and punch to the gathering dough into a ball.

Spread the dough on the table, you may need a little more flour – look for consistency – in order to hands does not stick.

Divide the dough in half and put each part in the package. Put in freezer for an hour or two before freezing.

Frozen the dough, I rubbed on a grater, each part separately, on the laid sheet. I like it more than the minced, tender leaves, and wash the meat grinder is not necessary.

Bake dough in a preheated 220 degree oven, in the baking process a couple of times to mix, breaking up large clumps along the way. Not much Sarmanovo.

The finished dough cool on a removed sheet of paper and with your hands crumble it in a bowl. Let cool thoroughly.

The nuts I have for several years put in cake carmelitane. To do this in a frying pan with a good coating poured sugar – it is simply wonderfully suited Demerara from TM "Mistral" - a wonderful caramel flavor gives. Put the nuts already toasted in advance, and a small piece of butter. Put on fire and stir, melt the sugar and a little boil it.

Pour the finished caramel with nuts on a silicon Mat and give to cool to lukewarm. Then break the caramel into pieces, trying to stretch the still-warm caramel into strands, which break off, then decorate the cake on top. And nuts was crushed with a wooden hammer to medium-small pieces.

For the cream, whip the softened butter, add the milk and whisk into a homogeneous cream.

In a large bowl, parts mix cookie crumbs with cream and nuts. Immediately leave a couple of tablespoons of cream, a handful of crumbs and a few nuts for decoration.

From the resulting mass form the hill-ant, lightly tamping the cone. Convenient to do it on a large dish, covered with cling film. Nothing wakes up the edges and it will be easy to move the cake on a beautiful dish.

A stop, just sprinkle cake with poppy seeds. But tastier and prettier to cover the cake on top of a thin layer of pent-cream, then sprinkle with crumbs of pastry, followed by poppy. Working with silicone spatula, slightly preslava dressing and distributing it evenly. The final touch is the top I decorate top of cake with nuts and threads of caramel, portraying straws and needles.

Now good cool the cake and serve tea to the delight of the birthday boy.