Of the products for the layers, knead an elastic dough, divide it into 3-4 balls. Roll out each ball into a sheet with a thickness of about 3/16" (0.5 cm) on a baking sheet and transfer into a rectangular tray. Bake each layer at 329°F (165 °C) for about 10 minutes or until it starts to brown.
Once they obtain a nice tan, take them out - no need to bake longer! For the cream, add the flour (dissolved in a little cold milk) to the boiling sweetened milk. Cook and stir to thicken. Cool the mixture and stir it gently with 1 cup (250 g) slightly softened butter and 1 cup (250 g) ground walnuts.
Smear the layers with the cream and put something flat and heavy on top, to get an even surface. Leave the resulting cake for 1 night until the cream is absorbed. The next day, pour on the glaze. To make it, mix all the products for it and put them to heat until the butter and sugar melt.
Remove from the heat and allow them to thicken slightly. Top the cake with the glaze and cut it into squares.