Cream-Filled Cake with Caramel Filling

Beat the eggs well, add the confectioner's sugar and beat again

Then, mix in the sifted flour with care

Place the dough in the pastry bag and shape nine disks of 15 cm diameter on parchment paper

Bake at medium temperature until golden brown

Let it cool and remove from parchment

Arrange three disks on a surface and brush them with half of the caramel filling

Cover with other disks, spread the remaining caramel filling and finish with one disk

Topping

Mix the ingredients to obtain a firm cream consistency

Pour it over the filled disks.