Ingredients:

• 150 g of sugar
• 1 sachet of vanilla sugar
• 5 eggs
• 150 g of flour
• 6 gelatin sheets
• 175 g of sugar
• 3 egg yolks
• 250 ml of milk
• 3 ½ jars of fresh cream
• 350 g of white cheese
• Powdered sugar

Preparation:

1. Beat 150 g of sugar, the vanilla sugar and the eggs for about 6-8 minutes until the mixture becomes very frothy. Next, sift the flour and incorporate it very slowly and delicately. Bake in a preheated oven at 160 degrees Celsius for about 35 minutes (depending on your oven, until golden brown). After cooling, cut in two horizontally.
2. Soften the gelatine in cold water. Mix 175 g of sugar, egg yolks and milk and heat (do not boil). Squeeze the gelatine well, add it to the hot egg-sugar-milk mixture and mix well with a whisk. Leave to cool for about 30 minutes until the mixture begins to thicken.
3. Whip 3.5 jars of fresh cream until stiff, add the white cheese and mix. Then add the cooled egg-sugar-milk mixture and mix well. Arrange a pastry circle around the lower biscuit base, pour the mixture on top, put the lid on and leave to rest in the fridge, preferably for 1 day.
4. Dust with icing sugar before serving.