Dorota on her blog said that this is the best little Carpathian mountain cake ever. And I strongly agree with her. The balance between the puff cake and the custard cream is perfect. The whole thing is dangerously light and delicious. Enjoy!
Ingredients for the cake:
1 cup of water
125 g butter
1 cup flour
1 tsp baking soda
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.
Ingredients for the cream:
3 cups milk
¾ cup sugar
125 g butter
16 g vanilla sugar
4 tbsp flour (can be a bit more)
5 tbsp corn starch (can be a bit more)
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.