Streusel: 1. Preheat the oven to 150 degrees. Line a rimmed baking sheet with parchment paper or silicone Mat (I just bake on the baking sheet). 2. Combine sugar, flour, baking powder, salt and sprinkles in the bowl of a blender. Mix on low speed. Add oil and vanilla and mix on low speed until small crumbs. 3. Distribute streusel on prepared baking sheet. Bake for 20 minutes, breaking the caked crumbs once or twice during baking. I prefer just to mix, leaving large crumbs. The crumbs should be slightly moist to the touch; they will dry after cooling. Allow to cool completely on the baking sheet. Streusel can be stored in an airtight container at room temperature for 1 week, as well as in the refrigerator or freezer for 1 month.

Cakes: 1. Preheat the oven to 180 degrees. Grease a rectangular shape 29*20cm baking dish with oil and cover with parchment paper. Instead, I used one round shape with a diameter of 17cm. 2. To combine buttermilk, grapeseed oil and vanilla extract. The original recipe used buttermilk is the buttermilk obtained after churning cream into butter. Easily replaced with 1tbsp milk 1tbsp. L. lemon juice or vinegar, let stand for 5-10min. 3. In another bowl, combine flour, baking powder, salt and 50g topping. 4. Combine the butter, shortening, (margarine) and sugar on medium speed for 2-3 minutes. Add the eggs and mix on medium speed for 2 - 3 minutes. 5. On low speed, gradually pour in the buttermilk mixture. Increase speed of mixer to medium-high and beat for 4-6 minutes until the mixture is about double in size and become fully homogeneous. 6. On low speed gradually add flour mixture and briefly stir, just to compound ingredients, about 45 to 60 seconds. 7. Spread the dough evenly in the prepared pan. The remaining 10g scatter topping evenly over the dough. Bake the cake for 30 to 35 minutes. I baked it in a round shape, wrapped with a wet towel (so the hump was not) - and covered with oiled paper 35 min, and for 20 minutes baking at 160’ (again, that hump was not), the other at 180’. For 15 minutes or until tender covered the top with foil. I didn't have time, so I waited 5min, carefully took out the cake, it is very fragile, and while it was cooled on the grill, I knead the dough for a new cake (1/3 oil mixture churned with 1/3 flour mixture) and poured into the form and then baked. To package the cakes in Saran wrap and store in the fridge (it also gives the crust time to distribute the moisture evenly, it will be tastier and easier to work) up to 5 days.

Cream: 1. In a bowl, mix glucose, corn syrup and vanilla extract. I used invert syrup, the recipe options are on the site. 2. Combine the butter, shortening, (spread) and cream cheese for 2-3 minutes until mixture is smooth and fluffy. 3. At a low speed to introduce the mixture of syrups. Whisk 2 - 3 minutes until the mixture is smooth and glossy. 4. Add the powdered sugar, salt, baking powder and citric acid and mix on low speed. Then increase speed and beat until the mixture is completely smooth. Use Immediately or store in an airtight container in the refrigerator for up to 1 week. (Bring to room temperature before using).

Assembly: 1. Put the cake and remove the paper. Cut out 2 cake diameter 16cm. It's your top 2 layers of cake. The remaining crop will be the bottom layer of the cake. 2. Layer 1: place a ring shape and place it inside a strip of acetate. I had, I cut the plastic thick file:) 3. Put the dough trimming into the ring and hands form a cake.

3. Put the dough trimming into the ring and hands form a cake. 4. In a small bowl mix together the milk and vanilla extract. Half of the mixture saturate the cake.

5. Spread a fifth of the cream evenly on the cake. It is easy to do with a bent spoon. 6. Sprinkle a third of the crumbs evenly on top of the cream, lightly press them into the cream. On top, apply another 1/5 of the cream. 7. Layer 2: Place the second cake soaked in milk, and repeat the process of applying the cream as for the first layer. 8. Layer 3: Place the last cake. Cover the top of the cake with remaining cream. Garnish with strategem.

9. Freeze for at least 12 hours. (Cake can be stored in the freezer up to 2 weeks). I have a small freezer, the cake is there just got in, so I put in the coldest place of the fridge for a day.

10. At least 3 hours before you're ready to serve the cake, remove it from the freezer and gently remove cake. Carefully peel off the acetate and transfer the cake to a plate or cake stand. Let thawed in the refrigerator at least 3 hours before slicing and serving.