One of my favourite cakes of all time. With a smooth melt in your mouth texture and crispy pastry as a base and on top.
250g puff pastry
3 x 150g sugar
50g vanilla sugar
750ml milk (full cream)
250ml Thickened cream
4 x Vanilla beans
Roll out puff pastry to the size of the tray. Brush trail with oil and line it with the pastry - if you have two trays the same size bake both pastries at the same time, otherwise alternate. Bake on 180 degrees until puffed and golden. Leave to cool.
Separate egg whites and beat with a mixer to achieve soft peaks, gradually add 150g of sugar spoon my spoon until firm and glossy. Repeat the above with the egg yolk in a separate bowl and add vanilla sugar.
To the mixed yolks add gelatin, and mixed flour with water (like you would for a sauce base). Keep adding the gelatin and the flour and water mixture gradually so that you yolk texture is silky and smooth.
Pour the milk into a large saucepan and add the vanilla beans with an extra sachet of vanilla sugar. Keep stirring with a wooden spoon and bring to boil. Gradually start adding the yolk mixture and stir constantly so that no lumps form. Keep stirring until a thick texture is formed. Take off heat and leave to cool for about 15mins. Slowly fold beaten egg whites into the mildly hot mixture.
Pour over the first puff pastry base (should be in your baking tray). The second puff pastry should be cut up into equally sized squares. When the vanilla mixture is completely cooled, add the thickened cream beaten with 150g sugar on top. Line the squares on top of the filling and sprinkle with icing sugar.
Refrigerate for a few hours and enjoy this delicious treat.
Happy Baking :)