INGREDIENTS:
For the boiled cream:

• 350 ml milk;
• 70 g of powdered sugar (3 spoons with a tip);
• 1 egg;
• 40 g of corn starch (2 tablespoons);
• 10 g of vanilla sugar or 1 pinch of vanilla sugar;
• 70 g of butter (72 or 82.5% fat);
• 200-300 ml of 33% whipping cream;

For the dough:

• 100 g of butter;
• 100 g of powdered sugar (4 tablespoons);
• 4 egg yolks;
• 50 g of milk (3 tablespoons);
• 150 g of flour (5 tablespoons);
• 1 teaspoon of baking powder;

For the meringue:

• 4 egg whites;
• 200 g of sugar (8 tablespoons);
• 1 pinch of salt;
• 1 teaspoon of vanilla sugar or 1 powder of vanilla sugar;
• 1 teaspoon of lemon juice or 1 pinch of lemon salt;

For decorative cream (optional):

• 150 g of whipping cream 33%;
• 150 g of cream cheese;

For decoration:

• 100 g of almonds, almond flakes or peanuts.

METHOD OF COOKING:

1. Prepare boiled custard: break eggs into a saucepan and mix with a whisk with powdered sugar. After that, add the cornstarch, then the milk.

Note: corn starch can be replaced with potato or flour in the same amount.

2. Place the saucepan over medium heat and cook the cream, stirring continuously, until it thickens.

3. Remove the cream from the heat and add vanilla sugar and butter. Mix well with a whisk until smooth.

4. Pour the resulting cream into a plate and cover with cling film. Let it cool completely in the refrigerator for 2 hours.

5. Prepare the dough: add room temperature butter and powdered sugar to a deep bowl. Beat the ingredients with a mixer at high speed until you get a lush, creamy consistency.

6. After that, add one yolk at a time and mix with a mixer for 30 seconds. Then pour milk and mix a little more.

7. Sift flour and baking powder into a bowl, in two steps. Stir the dough with a silicone spatula, in circular motions from the bottom up. Make sure there are no lumps.

8. Prepare the meringue: add egg whites, salt, vanilla sugar and lemon juice to a deep bowl. Beat the ingredients a little with a mixer on high speed, then start adding powdered sugar a little at a time. The ingredients should be whipped until stable peaks are obtained, which will take the shape of an egg.

9. Take a 32×26 cm baking sheet and line it with baking paper. Distribute the dough in it, as evenly as possible. And spread the meringue mixture on top of the dough. Finally, spoon a decoration on top of the meringue that looks like some mountains. Sprinkle the meringue with finely chopped almonds, chopped peanuts or flaked almonds.

10. Bake the top in an oven heated to 170ºC for 35-40 minutes, depending on the characteristics of your oven.

11. Remove the top from the oven and cut it in half widthwise. Allow to cool to room temperature.

12. Beat the cream with a mixer in a deep bowl until you get a lush creamy mass that takes the shape of an egg. After that, add a little boiled and cooled cream to the bowl and continue mixing with a mixer. First, beat the cooled cream a little with a mixer or whisk.

13. Assemble the cake: put the first layer on a serving plate, then pour all the cream over it and spread it evenly. Place the second top on top. The cake is ready. Put in the refrigerator for 2-3 hours to stabilize.

Tip: if you want to decorate the sides of the cake as well, whip the whipped cream with cream cheese and apply the cream with a pastry bag.

14. After that, you can divide into portions and enjoy to your heart’s content!

We wish you a pleasant appetite in the circle of your loved ones!