Ingredients:

For the base:

2 sheets of puff pastry
Granulated sugar (for sprinkling)
For the custard:

4 egg yolks
A pinch of salt
1 teaspoon vanilla
45 g of corn starch
120 g of sugar
600 ml of milk
For the meringue:

4 egg whites
A pinch of salt
1/4 teaspoon cream of tartar
150 g of sugar
For decoration:

Powdered sugar (optional)
Procedure:

Preparing the base: Use a 20cm/8in baking ring to cut out the base of the cake from the puff pastry. Cut a piece into 8 segments. Mix 2 teaspoons sugar and 2 tablespoons water and sprinkle the sugar over the dough. Cook in a preheated oven at 190°C for 20 minutes.

Preparation of the custard: In a saucepan, mix the egg yolks with the salt, vanilla, cornstarch and sugar. Add the milk and cook over medium heat, stirring constantly, until the cream thickens. Once ready, let it cool.

Preparation of the meringue: In a clean bowl, whisk the egg whites with a pinch of salt and the cream of tartar until frothy. Add the sugar gradually, continuing to beat until stiff peaks form.

Assembling the cake: Divide the meringue evenly between two 18cm/7 inch baking rings and bake in a preheated oven at 170°C for 20 minutes. Once cooked, let them cool. Assemble the cake by alternating basic layers of puff pastry, custard and meringue. Decorate with icing sugar, if desired.

Service: Let the cake rest in the refrigerator for 3-4 hours to stabilize it. Once ready, cut it into slices and serve. Enjoy your meal!