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.