INGREDIENTS

INSTRUCTIONS

Source: From my mother with love & more By Tommy Lapid Cook book.  You
will need 2x- 22/20cm spring cake pan to bake thin layers of  cakes, or
you can cut 20 cm rounds of paper wax and change it every  time,  Brush
and flour cakes pan,every time you bake new layers of the cake.  Sift
flour,whipped whites and add slowly the sugar, add by hand with  the
whisker one by one the egg yolks, Add very gently the flour, Be
careful not to break the whites.  Preheat oven to 375 F. Devide the
dough to 6 portions, Spread in thin  layers each time. Bake (if you can
all the 6x together on a baking  sheet with the mark papers) for 8 - 12
minutes.  Take out the baked layers and put carefully on a rack to
cool. the  nicest layer put a side to be cover with the Caramel Glaze.
The fillings:

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Nutrition (calculated from recipe ingredients)
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Calories: 6863
Calories From Fat: 4248
Total Fat: 488.4g
Cholesterol: 1638.4mg
Sodium: 401.8mg
Potassium: 287.1mg
Carbohydrates: 650.3g
Fiber: 14.3g
Sugar: 449.9g
Protein: 30.3g