- 7 egg whites, room temperature
- 7 tablespoons sugar
- 7 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup (200 ml) milk
- 7 egg yolks, room temperature
- 10 tablespoons sugar
- 5 tablespoons cornstarch powder
- 2 cups (500 ml) milk
- 8,5 oz. (250 grams) unsalted butter, room temperature
- 1 teaspoon vanilla
- 1 cup (250 ml) whipped cream
Biscuit: Preheat oven to 350 F (180 C). Mix egg whites, 7 tablespoons of sugar, flour and baking powder. Pour into greased baking pan. Bake it for 10 minutes or until toothpick inserted in the center comes out clean. Cool it for 15 minutes in pan and then stab it softly with fork in few places. Pour 3/4 cup of milk on it and let it absorb.
Cream: Pour 2 cups of milk in the pot to boil. Mix 7 egg yolks, 10 tablespoons of sugar and 5 tablespoons of cornstarch powder. Stir it in milk for few minutes, until cream is smooth and thicken. Cool it and mix butter and vanilla in it.
Pour cream in the baking pan on the biscuit and whipping cream on top of the cake. Put the cake in the refrigerator over the night.
This cake is one of my favorite gourmet cakes and I hope you’ll enjoy it as much as I do.