Pyramid Layered Cake

Description
In Romanian: Tort piramida

Ingredients

 * 12 eggs
 * flour
 * butter
 * sugar (the quantity for each of these last 3 ingredients to be the same as the weight of the 12 eggs in their shells)
 * butter for the pan
 * various fillings and preserves

Directions

 * 1) Beat the butter adding sugar a little at a time and the eggs one by one.
 * 2) When the mixture is creamy-like, gradually add the flour, mixing continuously.
 * 3) Have ready 6 – 8 rounds of white paper.
 * 4) The largest round must be the size of a dinner plate, the next smaller 1 inch smaller, the next smaller, 1 inch smaller and so on, down to the last one.
 * 5) Grease the paper circles with butter and spread the mixture on them, about one finger thick.
 * 6) Bake 2 – 3 circles at a time, at medium heat, in a large baking sheet.
 * 7) When all 6 – 8 circles are baked, spread various creams and preserves (one with chocolate cream, another with preserves, another with vanilla cream, etc.) on each of them.
 * 8) Arrange the rounds one top of the other with the largest one forming the base and the smallest one the top of a pyramid.
 * 9) On top of the last circle, arrange fruits from preserves.