2-3 days before baking yeast, remove from refrigerator and feed in intensive mode 3-4 times a day (extra throw away or dispose of it in bread and pancakes). This is necessary in order to gain strength and a well-raised pastry. In the morning making the first batch: 290 g flour (sift) 160 g of starter 3 protein 100 g of water 70 g of sugar 75 g of butter room temperature to Mix the elasticity up to 30 minutes. Cover with film and leave in a warm place 30° approximately 6-10 hours, until the dough will triple. You may need more or less time, this will depend on the strength of your starter.

My dough had tripled in 6 hours.

A second batch. To the first dough add: 180 g flour (sifted) 30 g sugar 10 g powdered milk 3 protein 50 grams of water and half a teaspoon of salt teaspoon honey 75 g butter, room temperature, vanilla sugar, Knead until elastic state, if necessary, add flour or water. I used a black cane sugar to give color and flavor to cakes. It is quite wet, so flour may need a little more. For sand flour will need a little less. Focus on the test. It should be soft but not liquid. Spread in a greased and floured (you can put a piece of paper) molds, filling to 1/4 - 1/3.

Rastahem in a warm humid place (30*C) to increase the billet in 3-3,5 times. By the time it's about 3 to 4 hours.

Bake in preheated oven 35-40 minutes at 180*C with steam in the first 5 minutes. Readiness define Golden color and a dry stick. The finished Cake to have a crispy crust. When cooled it becomes soft. They cool down vertically, no one was hurt and not wrinkled.