- 1 packet puff pastry
- 1 l fresh milk
- 1 and ½ cups sugar
- 125g butter or 1 small packet
- 4 eggs
- 4 pcs liquid vanilla
- 150 g flour
Prepare a round cake pan with a removable bottom. Cut 2 round marshmallows from the puff pastry to fit the round shape of the pan. Fry them until they get a golden brown. To prevent the puff pastry from rising, it is good to pierce it with a fork in advance.
Take out the puff pastry tops. Divide them into two parts. This is easy as the baked puff pastry pulls apart effortlessly. If crumbs and pieces of the marshmallows fall, do not throw them away - you will need them to decorate the cake.
In a deep saucepan over medium heat, heat 800 ml of the milk together with the butter, sugar and all the vanilla. Stir constantly until the mixture boils. After that, the heat is reduced. In a separate bowl, mix the flour and the remaining milk together with the eggs. Again, mix continuously until you get a smooth creamy mixture.
Very slowly pour the egg mixture into the milk mixture so it doesn't "cook". Stir constantly until the cream thickens. Once the cream is ready, remove it from the heat and let it cool, but not completely.
In the cake mold, place one of the sponges. A generous amount of cream is poured over it. Then the next sponge is placed and cream again on top of it. Alternate until the marshmallows and cream run out.
The toasted puff pastry shavings are generously sprinkled on top of the cake. Leave the cake in the refrigerator overnight to set well and cool down.
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