For making caramel syrup unrefined cane sugar fine from Mistral pour water, stir once to dissolve the sugar and place in a saucepan with a thick bottom on a medium heat (to reduce crystallization, you can add a spoon of glucose!). Boil the syrup to sample the soft ball and a nice Golden brownish color. Add hot cream, butter, stir and bring to a boil (at this stage, the formation of "candy lump", while stirring it will dissolve completely!). The syrup to cool to lukewarm. Separated from the syrup 80 g for making biscuit, the rest of the syrup is required for preparation of the cream with cream.

For the shortbread I use unrefined cane sugar Demerara from the Mistral. Separate the yolks from the whites. Wheat flour sifted together with the baking powder, a pinch of salt and starch in the bowl of a mixer. In flour make a well and add: caramel syrup (80-90 g), vegetable oil, cold water, egg yolks, sugar and stir until smooth.

Beat the whites with vanilla sugar and lemon juice until fluffy and stiff. 1/3 of beaten egg whites vigorously to mix the dough, then the remaining egg whites in several stages, gently, by folding, add to the batter.

Baking dish diameter 24 cm - cover the bottom and sides with baking paper, put the dough and bake in the oven at 180°C for about an hour (focused on the characteristics of your oven) until the samples on dry splinter.

To prepare the cream refrigerated for at least a day in the freezer to whip the cream with the thickener for the cream, adding in the process of whipping caramel syrup to taste. Each cake to grease cream, top a cake, decorate according to your taste.