8 eggs
1 cup of granulated sugar (180 g)
1 1/3 cups all-purpose flour (160 g)
1 teaspoon active dry yeast
1/2 cup whole milk (120 ml)
Cream
2 large egg yolks
1/2 cup granulated sugar (90 g)
6 tablespoons cornstarch (36 g)
4 cups whole milk (960 ml)
1 tablespoon vanilla extract
To dust:
1/4 cup confectioners' sugar (38 g)
8 eggs
1 cup of granulated sugar (180 g)
1 1/3 cups all-purpose flour (160 g)
1 teaspoon active dry yeast
1/2 cup whole milk (120 ml)
Cream
2 large egg yolks
1/2 cup granulated sugar (90 g)
6 tablespoons cornstarch (36 g)
4 cups whole milk (960 ml)
1 tablespoon vanilla extract
To dust:
1/4 cup confectioners' sugar (38 g)
1
Preheat the oven to 400°F
In a blender, beat the eggs with the granulated sugar until light and fluffy
Sift the flour with the yeast and mix in alternating batches
Be careful not to overmix
2
Distribute the batter evenly among the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean
Let cool completely before removing from pans
Cream
Mix together the egg yolks, granulated sugar, cornstarch, whole milk, and vanilla extract
Heat over low heat, stirring constantly, until thickened
Remove from heat and let cool
Assembling
Cut one of the cakes into 0.5 cm squares. Reserve
Spread 1/3 of the prepared cream over one of the remaining cakes
Cover with another cake
With the remaining cream, cover the entire cake
Distribute the reserved cake pieces over the top layer
Let chill for two hours before serving
To finish, dust with confectioners' sugar.
