We have 12 eggs. Eggs taken from the fridge, since proteins (in order to avoid problems while beating) should be cold. Proteins are the cakes, the yolks – in cream. For each cake take 4 eggs, separate the whites and yolks folded into a saucepan, which then cook the custard part of the cream. With a mixer whisk 4 protein in the foam, and then gradually add 0.75 cups of sugar. Whisk for five minutes, until peaks. Gently stir in 2 tablespoons of cornstarch. Form to lay a baking paper and form into a cake. Bake in the oven 150 degrees (low heat) for 35-40 minutes.

Ready protein cake to pull from the mold and cool in paper to preserve shape. I have them stand on the windowsill and cooled. The little cake will sit down, it's not scary. When cool enough gently pulling the edges of the paper and the cake will be released.

While one baked pie shell-whipped and another being prepared. To expedite the process, it is desirable to use two forms. Then, in General, there are no delays. One of the oven take out the other set. When baked the last cake, cook custard part of the cream: 12 egg yolks mixed with 1 Cup of sugar, add 1 tablespoon of flour (with slide) and milk. Put on medium heat, stirring with a whisk, bring to a boil. The experience brought to the boil for five minutes. Remove from heat, cool.

Our cakes are ready. Make the cream: soft butter, beat the cooled custard part of the cream.

Apply the cream on the cake, coat the sides. Decorate. I crumbled white chocolate. The cake is ready. Put in refrigerator to soak.

That's how it looks in the cut. Very tender and very tasty.