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Prepare the Cream Layer:
In a mixing bowl, beat 2 eggs and 100g sugar until smooth.
Add 50g starch and mix well.
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In a saucepan, heat 500ml milk until warm, then gradually add it to the egg mixture while stirring continuously.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a smooth cream.
Remove from heat and stir in 100g butter and 5g vanilla sugar until fully incorporated.
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Allow the cream to cool completely.
Prepare the Cake Layer:
Preheat the oven to 150°C (302°F). Grease and line a 24 x 36 cm baking pan.
In a large bowl, cream 100g butter and 100g sugar until light and fluffy.
Separate the 4 eggs, adding the yolks to the butter mixture and setting the whites aside.
Add 50ml milk to the butter mixture and mix well.
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In another bowl, combine 150g flour, a pinch of salt, and 1 teaspoon baking powder. Gradually add this dry mixture to the butter mixture, mixing until just combined.
In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 200g sugar and continue to beat until stiff peaks form.
Gently fold the beaten egg whites into the cake batter until well incorporated.
Assemble and Bake:
Pour the cake batter into the prepared baking pan and spread evenly.
Sprinkle 100g almond flakes over the top.
Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
Final Touches:
Once the cake has cooled, spread the prepared cream layer evenly over the top.
Spread 250g mascarpone evenly over the cream layer.
Place the cake in the refrigerator for at least 2 hours to set before serving.
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Prep Time: 30 minutes | Cooking Time: 35 minutes | Cooling Time: 2 hours | Total Time: 3 hours 5 minutes
Kcal: 450 kcal (approx.) | Servings: 12 servings
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