Vanilla Cream Cake
- For the pastry
- 400 grams
Puff pastry dough (frozen)
For the pastry: thaw puff pastry. Roll out until 4 mm (approximately 1/6 inch) thin and arrange on a lined with parchment paper baking pan (about 30 x 40 cm) (approximately 12 x 16 inches). Prick with a fork several times and dust with powdered sugar. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes or until golden brown. Remove from the oven and cut into about 5 cm (approximately 2 inch) squares. Cool for about 1 hour.
For the cream: mix vanilla sugar with sugar and cornstarch in a large bowl. Gradually add eggs and egg yolks, beat until fluffy. Combine milk with lemon zest in a saucepan. Bring to a boil and slowly add to egg mixture, stirring constantly. Return to the pan and simmer, stirring, until cream thickens. Remove from heat and add cold butter cut into pieces, stirring. Pour into a bowl (if necessary, strain through a sieve) and dust with powdered sugar. Cool. Beat heavy cream with cream stabilizer until stiff and fold into the mixture.
Arrange half of puff pastry squares in a rectangle shape on a plate and place cake ring around. Spread with cream and top with remaining pastry. Refrigerate for 2 hours. Cut into portions again and dust with powdered sugar. Serve.