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 pod about 10 cm in length or 1 tablespoon of vanilla extract
To dust
1/4 cup of confectioner's sugar sifted
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 pod about 10 cm in length or 1 tablespoon of vanilla extract
To dust
1/4 cup of confectioner's sugar sifted
Beat the eggs with the sugar until it forms a creamy white mixture
Add the flour and yeast, interchanging with 1/2 cup of water
Mix delicately
Distribute the batter into 3 ungreased and floured cake pans of 24 cm in diameter
Bake in a preheated oven at 200°C for about 30 minutes or until a toothpick inserted into the center comes out clean
Remove from the oven and let cool
Prepare the cream: mix the egg yolks, sugar, cornstarch, and milk
Cut the vanilla bean pod in half lengthwise
Scrape the seeds over the prepared mixture
Add the vanilla extract
Heat over low heat, stirring constantly, until it thickens
Remove from heat, remove the vanilla pods, and let cool
Cut one of the cakes into small cubes of about 0.5 cm. Reserve
Spread 1/3 of the prepared cream over one of the remaining cakes
Cover with the other cake
Use the remaining cream to cover the cake
Gradually distribute the reserved cake cubes on top of the cream
Refrigerate
When serving, dust with confectioner's sugar
Serves 12
