Vanilla Cream Cake

Ingredients

• 400 g puff pastry (frozen)
• 3 tbsp vanilla sugar
• 80 g sugar
• 3 tbsp cornstarch
• 2 Eggs
• 2 egg yolks
• 600 ml Milk
• 1 untreated lemon (zest)
• 70 g butter
• powdered sugar (for dusting)
• 200 ml whipping cream
• 1 packet gelatin

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Thaw the puff pastry. Roll it out into a large sheet about 4 mm thick and place on a baking tray (30x40 cm) lined with parchment paper. Prick several times with a fork and dust with powdered sugar. Bake in the preheated oven for about 20 minutes until golden brown. Remove, cut into 5 cm squares and let cool for about an hour.

3. 3.

   For the cream, combine vanilla sugar, sugar and cornstarch in a large bowl. Gradually whisk in the eggs and yolks until frothy. Heat milk and lemon zest in a pot. Bring to a boil, then slowly stir into the egg mixture while constantly stirring. Pour back into the pot and gently heat over medium-low heat, stirring until it thickens slightly; remove from heat immediately and fold in butter pieces. Strain if necessary and let cool, dusting with powdered sugar. Whip cream with gelatin until stiff and fold into the cooled custard.