INGREDIENTS:
For 2 tops:
100 g of flour;
120 g of water;
70 g of butter;
3 eggs;
salt;
3-4 g of baking powder.
For the cream:
500 ml of milk;
130-140 g of sugar;
10 g of vanilla sugar;
40 grams of starch;
2 eggs;
180 g of soft butter.

METHOD OF COOKING:

1. Mix baking powder and flour.
2. Mix butter, water and salt. Put the pan on the fire and bring the composition to a boil.
3. When it boils, add the flour and stir vigorously until the dough forms a ball.
4. Let the dough cool for 50 minutes, then beat the eggs and add them to the dough in several batches. Stir very well after each use.
5. Pour half of the dough into a mold (25 cm), lined with foil. Divide the dough and bake on top for 25 minutes at 200°C.
6. Prepare the cream. Beat eggs with a small amount of milk and starch.
7. Pour the remaining milk into a saucepan, add sugar and vanilla, then put the mixture on the fire and bring to a boil.
8. Meanwhile, bake the second top.
9. Pour the boiling milk in a thin stream into the egg-starch mixture, stirring constantly.
10. We put the pan on a slow fire again and cook the cream until thick, stirring continuously. Allow the custard to cool completely, covering it with cling film.
11. Mix the butter with a mixer until it acquires a whitish color, about 5 minutes.
12. Add 1 tablespoon of cold cream and mix well.
13. Put the top on the tray, you can also use a pastry ring. Add all the cream and distribute evenly. Cover the cake with a second layer and press well. Refrigerate the cake for several hours.
14. Before serving, remove the ring and sprinkle the dessert with powdered sugar or decorate with fruit.

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