For the cake
8 eggs
1 cup of sugar
1 1/3 cups of all-purpose flour
1 teaspoon of active dry yeast
For the cream
2 egg yolks
1/2 cup of sugar
6 tablespoons of cornstarch
4 cups of milk
1 vanilla bean, 10 cm or 1 tablespoon of vanilla extract
For dusting
1/4 cup of confectioner's sugar
For the cake
8 eggs
1 cup of sugar
1 1/3 cups of all-purpose flour
1 teaspoon of active dry yeast
For the cream
2 egg yolks
1/2 cup of sugar
6 tablespoons of cornstarch
4 cups of milk
1 vanilla bean, 10 cm or 1 tablespoon of vanilla extract
For dusting
1/4 cup of confectioner's sugar
Preheat the oven to hot (200°C)
Butter three 24 cm round cake pans and dust with flour
Prepare the cake: in a bowl, beat the eggs and sugar until a creamy white mixture forms
Add the flour and yeast, mixing slowly, alternating with 1/2 cup of water
Mix slowly
Divide the dough into three portions and bake for 30 minutes or until a toothpick inserted in the center comes out clean
Remove from the oven and unmold
Let cool
Prepare the cream: in a saucepan, mix the egg yolks, sugar, cornstarch, and milk
Cut the vanilla bean in half lengthwise
Grate the seeds over the prepared mixture
Add the pod
Cook over low heat, stirring until thickened
Remove from heat, remove the vanilla bean, and let cool
Cut one of the cakes into 0.5 cm cubes. Reserve
Spread 1/3 of the cream over a reserved cake
Top with another cake
Spread the remaining cream over the stacked cake
Dust the top with the reserved cake cubes
Serving: chilled, dusted with confectioner's sugar.
