Make the crust. Put salt and flour in bread mixer, indent in center, add olive oil, mix till sticky. drizzle 130 ml of warm water into dough with beater running, till elastic. Cut in eight pieces, make round balls. Wrap in shrinkwrap, let rest one hour.

Bake the crust. Preheat oven to 400F degrees. In baking pan, lay eight layers of paperthin dough on top of each other, brush with molten honey butter as you lay them down. Bake till golden, about 30 minutes. Cool, cut in eight squares with pizza cutter. Spread blueberry marmelade on 4 bottom crusts.

Melt 4 Tbs powder sugar, maple syrup, and Tbs pink icing in sauce pan, simmer till thick, pour over marble tile, cool, scrape, remelt when thick and brush 4 layers of glaze on top of cakes.

Make the filling. Whip egg yokes. Brown flour in butter. Bring milk to slow boil, stirring while adding to the butter, flour, sugar, rose water, 2 Tbs orange marmelade, beaten eggs yolks, 1 Tbs cornstarch in 2 Tbs coldwater, stir, stir, stir till thick. Ladle in breadpan, let cool till stiff in fridge.

Make Tompouce. Cut filling in four thick slices, lay slice on bottom crust with blueberry marmelade, top with other crust, glazed side up. Serve cold with whipped cream on the side. Enjoy.