The butter measurement is in grams for accuracy, but if you don’t have a kitchen scale, don’t worry. I doubt you can go wrong using cups! Just add a tiny pinch over the half a cup and that’s it. For even more authentic flavor you can omit the vanilla sugar, and soak a vanilla bean in the milk (and scrape the seeds in there, too). If you’re in a hurry, a dash of vanilla extract will do the trick, too.
I’d love to know how this turned out for you, so don’t forget to leave a comment below!
Ingredients
CAKE:
1 cup of water
125 g (about 1/2 cup) Land O’ Lakes butter
1 cup Gold Medal flour
5 Eggland’s eggs
1 tsp baking soda
CREAM:
3 cups Borden milk
¾ cup Domino sugar
125 g (about 1/2 cup) Land O’ Lakes butter
16 g (1 tbsp) vanilla sugar
4 tbsp Gold Medal flour (can be a bit more)
5 tbsp Argo cornstarch (can be a bit more)
4 Eggland’s eggs
Instructions:
CAKE:
Melt the butter in a pot, add water and bring it to boiling. Add flour and mix it well.
After cooling lightly add eggs, baking soda and mix. Divide the mixture in two and spread it on the tray (32 x 23 cm) lined with baking paper. Do not get impatient, the mass is really dense (I did not divide it in two, instead used the bigger tray and after baking divided in two).
Bake at 200°C for 25-30 minutes (do not open the oven while baking!). Let it cool in the oven.
CREAM:
Boil 2 cups of milk with sugars and butter. The remaining milk mix with eggs and flour and then add to boiling milk. Boil 1-2 minutes, mixing vigourously to avoid forming lumps (if they form anyway, you can use a stab mixer to remove them).
Pour the hot cream on one part of the cake (leave some space on the edges to avoid leaking) and cover with the other. Sprinkle on top with icing sugar.
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Quick tip: Sprinkle some powdered sugar on top for garnish!
What is vanilla sugar ?