Preparation of the bases: Beat eggs with sugar until a homogeneous mixture. Thereto is added gradually melted but not hot butter. Stirring continued and everything that is put ammonia soda, which was quenched in a little vinegar. Mix well and add flour and soft dough. Now the dough is divided into 6 balls. Each ball is rolled and placed in a crouch with butter and heated medium tray. Each base is fired and leave to cool. Preparation of cream: flour, sugar and cocoa mix and were added gradually under constant stirring to the boiling milk to produce a smooth cream. Finally, to cream gloss added the butter and leave to cool. In a large baking dish plate put the first base, smeared with cream, cover with second and so on, the latter base smeared with cream and garnish optional - nuts, caramelized nuts, cream colored sticks, etc. It is advisable to stand for several hours before serving.