Ingredients:
Eggs 6
Sugar 100 gram
Flour 100 gram
Cream 2-cups
Comelle half cup
Sugar for crunch 200 gram

Procedure:
Mix sugar and egg in mixer for 10-15 minutes. Then put a glazed paper in the mould and put the mixture in the mould and place the mould on 150 degrees for 15-20 minutes in a preheated oven. Then take it out and let it cool. Then cut it out in 2 layers. Whip Comelle and cream and spread it on one of the layers, put this aside.For the crunch: put sugar in the pan till it turns golden brown. Then on oiled or glazed plate pour it and wait until it hardens, and then crush it.Then take one layer, spread the cream and crunch. Then repeat the same procedure again on top of the other layer. Cut it in any size you want.