Involved dough and divided into 6-7 balls (maybe less). Each ball is rolled into a sheet with a thickness of 0.5 cm and a diameter of 26-27 cm. Bake in greased and floured pan 180 C until golden. Of pudding, milk and sugar cooked cream that allow it to cool. To the cooled cream is added macerate butter and stirred until homogeneous. In the bowl of cake arrange the bases on each other and between each put the resulting cream. This procedure is repeated until the exhaustion of the bases. Ordered a cake placed in the refrigerator to set. During this time the cream was prepared for coating, such as butter macerate is mixed with powdered sugar and add the milled walnuts. In the finished cream cake is covered top and sides, and cooled again. You can decorate the top optional.