Make the dough: mix all the dry ingredients (flour, salt, sugar, baking powder), add the sliced butter and mix. It is necessary to mix to a state of crumbs (to avoid large pieces of butter). Then add water (do not add all at once, add little by little so as not to miss the moment when water will be enough). Stir, skatiem the dough into a ball, Wrap in plastic wrap, and remove in the refrigerator no less than 30 minutes. Meanwhile, prepare a filling (this can be done in advance, while our dough is resting and while there will be stand-alone, i.e. without stuffing in to bake)

Filling: pour the cream into a saucepan, add to the butter, put on fire and heated until then, until the butter is melted

Cut candy

Coarsely chop the nuts

Pour the candy into cream mixture and heat on low heat until then, until melted candy. It will take approximately 20 minutes. When the mass becomes homogeneous add it to the nuts. Let the mixture boil with the nuts and turn off the heat. You can cover and let the mixture stand anything with her without our attention will not happen. Back to the test

Turn on the oven to heat up (about 200 degrees) the Dough will get out of the fridge and put it in a form that will make a small side (I have a round shape with a diameter of 25 cm).

Put the dough on baking paper, on her mound peas or beans to the dough has not risen - we don't need (I have both, because individually one and the other I didn't have enough)

Bake the dough with load for 15 minutes, then remove the paper with its contents and return to the oven for another 15 minutes. In the end we get such a cake

Pour on the cake with the filling and refrigerate not less than 8 hours (overnight is best)

In the morning take it out and enjoy with a Cup of coffee or tea