Put the sifted flour and salt in a bowl, dig a fountain and pour in 3/4 of the water.

Knead briskly with your fingertips, without almost working the dough to give it no elasticity. The soggy should have the same consistency as the butter material, rather firm than soft; let stand for 20 minutes.

Lightly flour the board, spread the soggy 1 cm thick, and put the butter in the middle. Fold the four sides of the dough to lock it.

Roll the dough into a long, narrow, regular strip, which is thinned until the butter is seen.

Fold the dough into 3, folding one end over the middle of the dough, and the other end over the first. This is called giving a ride. Put the piece of dough in the other direction (put the folded side always to the right), and let the dough rest in the fridge for about 20 minutes.

Repeat to lengthen it with a roll, then fold in 3, it is the 2nd round; let the dough sit in the fridge for about 20 minutes. Repeat, let stand in the fridge for 20 minutes between each lap, and give 6 turns. The more turns you give, the lighter the dough will be.

Take the seeds out of the vanilla stick. Whip the icing sugar with the Whipping cream and the vanilla seeds, until a chantilly forms.

Pipe the cream on top of the 1st number shortbread, add fresh fruits. Put the second shortbread on top of the 1st one and pipe cream on top of it. Decorate with fresh fruits, berries, flowers and gold leaves. Do the same thing for the other number.