1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup whole milk
1 tablespoon active dry yeast
8 large eggs
Filling
4 cups whole milk
1/2 cup granulated sugar
6 tablespoons cornstarch
1 teaspoon vanilla extract
2 egg yolks
For dusting
1/4 cup confectioners' sugar
Accessories
3 24-cm diameter cake pans
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup whole milk
1 tablespoon active dry yeast
8 large eggs
Filling
4 cups whole milk
1/2 cup granulated sugar
6 tablespoons cornstarch
1 teaspoon vanilla extract
2 egg yolks
For dusting
1/4 cup confectioners' sugar
Accessories
3 24-cm diameter cake pans
Cake Batter
Preheat the oven to a high temperature
Grease the cake pans with butter and dust with flour
Beat the eggs well with the granulated sugar
Add the flour and yeast, alternating with the whole milk, beating well after each addition
Mix delicately and pour into the prepared pans
Bake for 30 minutes or until a toothpick inserted in the center comes out clean
Let cool
Filling
Mix all the ingredients together
Cook over low heat, stirring constantly, until thickened
Let cool
Cut one of the cakes into 0.5-centimeter cubes
Spread a third of the cream over one of the remaining cakes
Top with the other cake
Spread the remaining cream over the entire cake
Distribute the cake cubes over the topping
Refrigerate for at least 1 hour, then dust with confectioners' sugar and serve.
