The mixture is stirred not only stir with a fork and leave overnight in the refrigerator. In the morning, the mixture is poured in a thin layer on an oiled baking tray and bake at 180C for about 15 minutes. I personally roast on paper in the form of a mobile bed at 180C for about 15 minutes. From this mixture go 3-4 the base. You do not need to be thick, they inflate when baked, and do not worry you can help with the spoon to spread evenly as raisins. It is important before baking each base, good to stir to evenly raisins and the walnuts. Once cool the bases are sticking with pre-whipped cream and garnish optional. I taped, however, with 1 large pot of sour broken down by less than 1 cup sugar. Sugar in the base can also be reduced for those who do not like very sweet. Nice cake to rest at least 24 hours to absorb nice cream.