CREAM CAKE

Dough:

Bake the pastry according to the manufacturer's instructions. Roll out the dough a little wider than the size of a baking tray (the dimensions of my baking tray are 34x28x6), in which we will put the cream cake (about 1 cm more on each side). Put it on a baking tray and pierce it with a fork to prevent the dough from inflating. When the dough turns golden-yellow, remove it from the oven. I bake it at 220 degrees for about 5-10 minutes. When the dough is baked, cool it and cut it, so it will go into the cream cake baking tray. Lay one layer on the bottom of the baking tray and cut the other one into squares of optional size.

Cream:

For the cream to succeed, you need to use milk which consist of at least 3,5% fatt. Boil 1.4 l of milk in a tall pot. Divide egg whites and egg yolks into two tall bowls. It is important that you put the egg whites in a large bowl. Add sugar, vanilla sugar, scraped vanilla bean, sifted flour, 0.2 l milk, one lemon juice and rum to the egg yolks. With an electric mixer, mix the mixture for about 3-4 minutes until it gets smooth. Whip the egg whites until they are stiff. Once done, gradually add the sugar and stir constantly. When all the sugar is added, stir for another 2-3 minutes to make it firm. Once the milk has boiled, transfer to medium heat and put the foamy yolk mixture into it. Stir constantly. After adding the whole mixture, stir for another 5 minutes. The mixture should constantly boil slightly, but be careful not to burn it. When the cream thickens, remove it from the heat. Pour the boiling cream slowly into the whipped egg whites by quickly turning and lifting rather than whipping them together. Make sure you pour the cream slowly as otherwise it will cause the lumps to form. Stir for another minute and set aside. Immediately pour the warm cream into the baking tray that consists of one pastry dough layer. Apply it evenly over the baking tray and allow it to stand at a room temperature for approximately two hours. After 2 hours place it in the fridge for a few more hours for the cream to consolidate.

Whipped cream frosting:

Finally, whisk the whipped cream, sweetened with powdered sugar. Apply evenly over the cooled cream. Put a second layer of baked dough pastry on top. Cut the dough into equal pieces before putting it on top.

Topping:

Drizzle with powdered sugar and serve.