Vanilla cream cake

Крем пита2 1024x682 Vanilla cream cake

Vanilla cream cake

Ingredients for 1 round loose-bottom tin of 20 cm and 2 of 10 cm:

250 g filo pastry
50 g butter
2 tablespoons sugar

3 tablespoons cornstarch
6 tablespoons sugar
3 egg yolks
800 ml of milk

3 egg whites
5 tablespoons icing sugar


Tear the filo pastry into small pieces and line the baking tins with a few layers. Press down to give them the shape of the tins. You can make a cream cake using a 26 cm loose-bottom cake tin. Scatter butter cubes over the pastry case and sprinkle with sugar.

Bake the pastry case (or cases, if making several of smaller size) at 180°C just the time to brown the filo sheets or about 20 minutes. Meanwhile, prepare the cream. Whisk the cornstarch, sugar, vanilla, egg yolks and a little milk until smooth. Heat the remaining milk in a saucepan and stir in the starch mixture. Stir constantly until the cream thickens. Then pour over the pastry case (or cases).

Whisk the egg whites with a pinch of salt. When they are almost stiff, add the icing sugar. Spread them over the vanilla cream. You can use a spatula or a piping bag.

Return the cake in the oven and bake at 180°C (heating just the top) the time to brown the whites. Cool to room temperature before cutting and serving.

Крем пита 22 682x1024 Vanilla cream cake

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