Ingredients
Method
- Melt butter in a saucepan over medium heat. Add milk, water, and salt. Heat until butter is fully melted and mixture begins to boil.
- Whisk flour and baking powder together. Reduce heat and slowly add dry ingredients to the liquid, stirring continuously until dough forms a smooth ball and pulls away from the pan.
- Transfer dough to a bowl and allow to cool slightly. Add eggs one at a time, mixing thoroughly after each addition until smooth and slightly sticky.
- Preheat oven to 400°F (200°C). Line a 25 cm baking pan with parchment. Divide dough into two portions and bake each layer separately for 20 minutes. Cool completely.
- For the cream, whisk eggs and sugar until pale. Add flour, then milk, whisking until smooth.
- Cook mixture over medium heat, stirring constantly until thickened. Boil for 3 minutes, then remove from heat and cool completely.
- Beat butter until fluffy. Gradually add cooled cream mixture, blending until smooth.
- Assemble cake by layering one dough layer with half the cream, topping with second layer and remaining cream.
- Refrigerate for at least 2 hours. Dust with icing sugar before serving.
Notes
This cake improves in texture after chilling and slices best when cold. Store refrigerated for up to 3 days.