Prepare a mixture for the cake layer by beating the eggs well. Add 1 pinch of salt, the cream and flour. Flour is added at the end gradually, the goal is to get a dough that comes off the walls when mixed. Divide the dough into 8 balls.
Each ball is rolled out into a very thin crust, spread on baking paper and pricked in many places with a fork. Then bake until ready in a moderate 338°F (170 °C) oven.
While the layers bake, prepare the cream. For this purpose, beat the eggs with sugar. While stirring constantly add the flour and starch. Add the coffee and put the mixture on the stove on low heat. Stir until thickened.
Remove the thickened mixture and continue to stir until cool. Add the softened and beaten butter and liquor and mix again until you get a homogeneous cream. Spread a cooled layer with the cream, cover with another layer and apply pressure.
Place in a refrigerator for at least 3 hours until it is ready to be served.