Baking cakes. Margarine to soften, mix with water and salt until smooth. Pour the starch, stir, then add the flour, knead a soft pliable dough. Wrap the dough in plastic wrap and put into the cold for 30-60 minutes. Divide the dough into two parts. One part to keep in the refrigerator (chilled dough is rolled out easier). The second part is divided into several pieces and start to roll cakes in different sizes. Roll the dough into thin, almost transparent, cakes, bake at 200-250 degrees until Browning. Cool.

2. Cream for cakes. 150 ml of milk to mix with egg yolks and flour until smooth. 350 ml of milk to boil. Stirring constantly, pour the mixture into the boiling milk, boil until thick. Remove from heat, add sugar, mix thoroughly, cool. Beat butter with the vanilla, continuing to whisk parts, add the cooled ground. Separately whip the cream, gently adding them to the cream. 3. Baking biscuit. Proteins separated from the yolks. RUB the yolks with 0.5 cups of sugar. Enter the egg yolks with the sugar, the sifted flour and stir until smooth. In a separate bowl, using a mixer, beat egg whites (to three times increased volume). Continuing to whisk, small portions to enter the remaining sugar (0.5 cups). 1/3 of whipped proteins add to the yolks, mixed with flour, and gently mix. Enter the remaining whites and gently stir the dough down.

Butter cream for cake. Melt the butter, add condensed milk, mix well to avoid lumps.