Ingredients:

  • 500 g puff pastry
  • 2 cup milk
  • 1,5 cup sugar
  • 2 egg yolk 
  • 3 tbsp corn starch
  • 200 g butter
  • 5 q vanilla
  • 2 tbsp powdered sugar 

Instructions:

Combine egg yolks & sugar in a bowl and whisk them together, adding 1/2 cup of milk to make it easier.

Add the starch and whisk again, forming very uniform, clump free batter. Add another 1/2 cup of milk to make it easier.

Heat the remaining milk in a pot until boiling, all the while stirring to keep the bottom from scorching.

Transfer the the egg & flour mixture into a larger pot.

Tamper the egg yolk mixture by slowly pouring the hot milk in, all the while mixing.

Pour the mixture back into the pot and bring it to boil, continuously (!!) stirring and keeping the bottom of the pot from scorching. Once boiling, cook for 2-3 minutes. Allow the custard to cool.

Then beat butter with a mixer, add custard and stir to for a smooth.

Allow the custard to cool by pouring it into a jelly roll baking sheet and covering it with plastic wrap (plastic wrap should touch the custard, to keep the skin from forming). Do not refrigerate, just bring to room temperature.

Bake the cake layers

Preheat oven to 180 C. Set the rack in the middle.

On a back of a jelly roll baking sheet, roll out 1 dough ball, until about 11-12 inches in size, by dusting the surface with flour as needed.

Bake for 5-7 minutes, until lightly golden.

Repeat with the rest of the dough.

Once the cake layers have cooled, place a 10 inch plate on top of each cake layer and cut around, collecting the scraps into a separate bowl and being careful to keep the cake layers from cracking.

Crumble the cake scraps.

Assembly

Place a dab of frosting on a serving platter.

Place first cake layer and press to adhere.

Surround the cake layer by a cake ring. The rest of the cake will be built inside the ring.

Place about 4 large spoons of frosting and smooth it around. Repeat with the rest of the frosting and cake.

Cover the cake and keep at room temperature for 12 hours+12 hours in the fridge; or in the fridge for at least 48 hours before continuing.

Run a knife between the cake and the ring. Remove the ring.

Take some crumbled scraps into the palm of your hand and press them against the sides of the cake, all around. Sprinkle the rest of the cake crumbs on top of the cake. The cake scraps are not only for decoration, but also to keep a skin from forming on the custard.

Serve chilled.