Gets cooked milk, it dissolves the butter and 7-10 tbsp sugar. In a separate bowl whisk eggs with 3 tbsp flour. To the resulting homogeneous mixture is added less than warm milk for the Unification of temperature, then egg mixture is added slowly to the milk over low heat. Gradually the mixture is compressed to give a smooth cream. In appropriate serving dish is placed one base, pour in cream making and other base and again pour cream and sprinkle with plenty of pre-fried in a little butter almonds until the cream is still warm. The finished cake is left for several hours in a refrigerator, after which it is ready for consumption.