Custard Layered Cake
Ingredients:
- 2 eggs
- 10g vanilla sugar
- 100g sugar
- 4 tablespoons flour (add 2 tablespoons at a time)
- 2 tablespoons cornstarch
- 800ml milk
- 80g butter
- 500g puff pastry biscuits
Instructions:
- In a bowl, mix eggs, vanilla sugar, regular sugar, flour (adding 2 tablespoons at a time), and cornstarch.
- In a saucepan over medium heat, cook the egg-flour mixture, stirring constantly, until it thickens.
- Remove the mixture from heat and stir in the butter until fully incorporated.
- In a 20cm diameter mold, layer the bottom with puff pastry biscuits.
- Pour the custard mixture over the biscuit layer.
- Repeat the layers, ending with the custard on top.
- Refrigerate the cake overnight.
Tips:
- Ensure to continuously stir the egg-flour mixture while cooking to prevent lumps and achieve a smooth custard.
- The longer the cake refrigerates, the better it sets and melds the flavors.
- Experiment with different types of biscuits for varied textures and flavors.
