Prepare the sponge cake : 4 eggs, beat with 1 tbsp. sugar and 1 sachet of vanilla sugar until light lemon-colored and increased 3 - 4 times. Add 1 tbsp. of the sifted flour and gently stir to avoid lumps. The bottom of a split shape with a diameter of 26 cm lay parchment paper and greased with vegetable oil.

Bake in a preheated 180 degree oven for 20 - 35 minutes. Readiness check the match (skewer): the cake is ready when a match from the middle comes out dry. Take out of the oven, put the form on the side until cool.

While baked and cooled pie crust, prepare the choux dough. In a saucepan pour 1 tbsp. of water, add 100 g of butter (can be margarine) and a pinch of salt. Bring to a boil, add 1 tbsp. flour, quickly stir until smooth. Remove from heat, slightly cooled.

Further, the 1st entered 4 eggs: egg, stir intensively until it is fully intervene in the dough. You can do this operation in a food processor, so it will be easier, but I'm not looking for easy ways and interfere with the eggs by hand with a wooden spoon. The dough will be smooth, uniform, wet.

We shift the dough in a pastry bag. I used a simple package, cutting off the thin tip and then he just threw.

On a sheet of parchment paper draw 2 circles, the diameters of which are equal to the diameter of Your cake (mine is 26 cm). You can just cut around the bottom of the form. The dough is applied along the contour, not reaching the line. Inside the circle draw test bars. Parchment paper lightly sprinkle with cold water. Important!!! Keep in mind that choux pastry when baking increase in volume that is why to put the dough so that it was inside from the drawn line of the circle at least 0.5 - 1cm. I put the dough directly in line and then had to trim off the excess custard in the cakes.

Bake cakes 20 to 35 minutes at a temperature of 200 degrees until slightly Golden. Cooled.

Meanwhile, prepare caramel cream. For this boil the milk and vanilla pudding: 1.5 glass of milk, pour it into the pan (3 tablespoons of this milk and leave for the dilution of starch), add 2 tbsp sugar and 1 packet of vanilla sugar. Bring to a boil. Left in the milk, dissolve 2 tablespoons of corn starch until smooth, to avoid lumps. As soon as the milk boils, reduce the flame and add the starch, while vigorously and constantly stir with a whisk to avoid clumps. Once the mixture thickens and starts actively bubbling, remove the skillet from the heat. The pudding is ready. It must completely cool. To the top of the pudding does not dry out and form a crust on top cover it with a new plastic bag.

Fully cooled pudding mix with a mixer with condensed milk (I made her about 4 hours) and softened butter.

All! Divine, delicious caramel custard is ready. And now the most important thing - protein cream. I prepared the recipe : "German protein custard cream" http://www.povarenok .ru/recipes/show/586 77/. It has long dreamed to try, but in this recipe generowanie sugar, and we sold out... And now my dream has come true thanks to Larissa, who made me such a gift. But!!! It won't be me, if I did not change something in the recipe. And here. In order to save, to prolong the pleasure (package weight of this sugar 500 grams, and prescription should as much as 300 grams), I used 3 egg whites 300 g generowania sugar, and 100 g generowania sugar added 70 g of conventional and reduced the amount of cold water to 100ml. Everything else strictly according to the recipe. As I was preparing on the Day of birth, in the confusion forgot to photograph the cream is ready (and the process of its preparation could not remove at all desire, as prepared by herself: with one hand, whipped with a hand mixer, proteins, and the other was slowly stirring the syrup on the stove). The cream is delicious, holds its shape and on the second day, thanks to the pectin in generowania Sahara, has a light pleasant sourness. Loved it. If You can not find generowanie sugar, you can refer to other recipes protein custard on our website. I also pick up a future such options.

Now collect the cake. Sponge cake cut into two halves. If you want you can soak the sponge cakes with the syrup : 6 tbsp of hot water mixed with 2 tbsp sugar. I didn't do it, as the caramel custard is quite runny, the cake is well soaked and it was a night without the top of the cream. And dipping him need 4 - 6 hours. The lower crust and biscuit. A layer of cream. Cake choux pastry. A layer of cream. A layer of diced prunes (in the original recipe was suggested that a layer of the banana). Cake choux pastry. A layer of cream. The last layer is sponge cake. I made the cake the day before, so he got soaked, and protein cream did the next day.

Decorate to your desire and ability. I have tested your new carpet cleaner, while the sides are decorated with coconut shavings. On top sprinkle of beads.

The view from the top.

Piece. Description many have tried in detail and is available to write, but really all the process is quite simple, nothing complicated.