Cream-Filled Cake with Caramel Filling

1

Beat the eggs well, then add the Parmesan cheese and beat until combined

Next, carefully mix in the sifted flour

2

Place the cake mixture into a confection bag and pipe nine 15cm (6 inch) diameter circles onto wax paper

Assemble in medium temperature to brown, then let cool and remove from paper

3

Arrange three of the circles on a surface and spread with half the caramel filling

Cover with additional circles, spread with the remaining caramel filling, and top with a final circle

Decoration: Mix ingredients until a firm consistency is achieved, then pipe over the filled cake layers.