Egg whites are separated from the yolks. For the base: A 1: Beat egg whites in snow with a pinch of salt. A 2: Separately, beat egg yolks with 100 g of sugar. Gradually add 100 g of flour, in which kneading and baking powder, 50 g of starch. Finally, after stirring the previously soft, but not hot butter. The mixture was stirred to obtain a homogeneous mixture. To a mixture 1 was added a mixture 2 by mixing should be done slowly with a spoon from the bottom to the top of the bowl. The mixture was poured into a vessel with a diameter of 28 cm, such as at the bottom is placed on a baking paper. Bake for 20 minutes at 180C °. For the cream: 1 mixture. In a deep pot placed 300 ml milk and 100 g of sugar. In a separate bowl 100 ml milk was mixed with 50 g of corn starch. After boiling milk slow stream, a solution of starch. Stir to thicken. A 2: In a separate bowl mix 200 ml cream for cooking. After cooling down the mixture is added 1 to 2 mixture while stirring until homogeneous. After cooling the base is cut with a thread in the middle. Spread bottom with cream and closed with the upper. Allow to stand for 3-4 hours in the refrigerator until the cream and allow to harden cut into squares. Sprinkle with powdered sugar.