French cream cake, the best I’ve ever eaten! Just good taste. A quick, easy and delicious tea cake recipe that will leave your family and friends in awe. Cook with love!

♥ Ingredient

2 eggs

Sugar 130g

Corn Starch 50g

Vanilla sugar 10g

A pinch of turmeric powder

Blend until smooth

Milk 500ml

♥ Recipe

1. Cook, stirring constantly, until thickened. Cover with foil and let cool to room temperature. Cherry 300g frozen or fresh. Sugar 100g. Bring to a boil, cook 3-4 minutes. Grind with a blender. Cornstarch 30g .Water 30g.

2. Cook, stirring constantly, until thickened about 2 minutes. Cool to room temperature. 400g 1-layer sponge cake roll out a bit if needed. Cut into 2 equal parts. Use a fork to poke some of the dough and sprinkle with sugar. Leave the second part as is. Bake each piece in a preheated oven at 200°C for 30-35 minutes.

3. Align the edges. Beat 150g butter at room temperature for 3-4 minutes. Gradually add 1 tablespoon custard at a time and mix with a mixer. Spread vanilla ice cream over the first layer of dough. Then spread a layer of cherries. 200g, cold cream, 2 tablespoons powdered sugar.

4. Beat until a peak is formed. Put a layer with a cherry. Break the second part of the puff pastry and sprinkle it on top. Place in the refrigerator overnight. Cut into parts.