Wheat sift the flour, add 200 g butter, room temperature, hands grind into fine crumbs. 1 egg+1 egg yolk+salt+lemon juice+1 Cup (250 ml) cold water stir with a whisk. Knead the dough (I needed 4.5 cups of flour). The use of water makes the dough more airy and crumbly. If you use milk or sour cream dough is much "heavier" (IMHO).

Divide the dough into 7-8 pieces. I have this number turned out 7 balls on 150 g.

Each bun roll out the dough as thinly as possible, I love cakes average height, so the rolled layers of dough the size of a large pan, which will bake, and accordingly, the size of the substrate on which will collect the cake, reduce the baking time. And you can cut the cakes with the cover cap of the desired diameter, then the cake will be high.

Transfer the crust to the baking sheet, slightly trimmed edges, trim leave on the baking sheet, prick each cake with a fork. When baking the cake is slightly reduced in size.

Bake in preheated oven till Golden brown.

To prepare the cream using unrefined Demerara sugar from the Mistral, because it has a distinctive rich flavor and gives a unique taste and flavor cream. In quantity it will require far less of the usual white sugar. And for making meringues use cane fine sugar from the Mistral.

Boil 200 ml of cream and 600 ml of milk. The remaining 200 ml milk+1 egg+1 egg yolk+3 tbsp flour with a little top to mix until smooth. Pour the boiling milk into the egg-flour mixture, stir and cook with constant stirring Yes thick. To cool in the pan put ice and pour water on top to put a pot of custard cream, with constant stirring, the cream will cool down very quickly!

200 g of butter gently RUB with unrefined cane sugar Demerara from Mistral (if using regular sugar quantity should be increased in 2 times). Then in the sugar-butter mixture add 1 spoon chilled custard bases cream and beat on low speed until the sugar is dissolved. The cream takes on caramel colour and aroma. Baked on each sheet spread about 5 tablespoons of cream, evenly spread a thin layer. Trim the cake was crushed and sprinkled on top of the cake. Leave to soak in the refrigerator overnight, in the morning give the cake the desired shape, impregnated with the edges of the cake are eaten home.

To prepare meringue, beat 4 protein with 1/2 Cup fine cane raw sugar from the Mistral to the formation of stable peak. Using a pastry bag (you can cut the corner tight package) spread meringue on the baking tray lined with baking paper, bake in the oven at 110-130 degrees (focused on the characteristics of your oven!) about 1.5 hours, periodically leaving the oven slightly ajar to release moisture and rapid drying of the meringue.