Cookies from shortbread.

Crush the shortbread cookies (400 g) into fine crumbs.

If additional sweetness is needed for the layers, dissolve 15 g of erythritol in boiling water.

After that, add 200 g of boiling water to the crumbs, mixing thoroughly until you have a uniform dough. The dough should roll well into a ball.

Then divide the dough into four portions, each weighing about 150 g.

From each portion, roll out a round sheet with a diameter of 20-21 cm, which is slightly larger than the cake assembly mold.

Use a pastry ring to cut out the layers, and collect the excess dough, which will weigh about 30 g.

Gather the remaining dough from the scraps and form a fifth layer.

Stack all the obtained layers and place them in the freezer for 30-40 minutes or longer, so they freeze well and become firm.

Remove the layers from the freezer just before assembling the cake.