Separate eggs into yolks and whites. Butter (soft) mix with 100g icing sugar and vanilla sugar. Beat until lush mass. Add 100g of flour and beat with a mixer until crumbs. Add the egg yolks and 2 tablespoons of warm milk. To add the remaining flour and knead the dough until smooth.

Put the dough on plastic wrap, wrap and form a tube with a thickness of 2-3 fingers. The dough will be slightly sticky, so easier to operate with wet hands. Remove in the freezer for 40-50 minutes. Frozen the dough to get it out of the freezer and slice with a sharp knife into slices. The oven heated to 200 degrees, baking tray lay a baking paper. Bake for 15-17 minutes, cool.

Soak the gelatin in 2 tbsp cold water, leave to swell. Proteins mix with sugar powder and vanilla put in a water bath and beat on high speed until fluffy, thick mass, remove from the heat. Gelatin to dissolve in a water bath. A thin stream, continuing to whisk, pour the gelatin in the protein mass and whisk.

On half of the biscuits spoon the cream on top put the second part of the cookie. Press down lightly (if the cream is not very dense, then put it in the fridge for 2-3 minutes). To remove the cakes in the refrigerator for about 1 hour and stays frozen.

Chocolate with vegetable oil to melt in a water bath. Dip the cakes first into the glaze from the sides, then put on the grill and pour a little on top of the frosting.

To remove the cakes in the fridge for 30 minutes. Everything is ready, very gently and air treat, girls!!! P. S. I Love you...