A thousand and one years ago, before I had celiac disease, I used to bake cream cakes. I hadn’t realized, but when emptying the freezer I found two packets of buttered pastry. I don’t know how I got the idea of making custard, it was just natural. When the kids will see it, this will be a favorite for the next few months again, just like it used to be.
2 packets Schar puff pastry
5 egg whites
100 g sugar
500 ml lactosefree milk
75 g gluten and lactose free vanilla pudding powder
1 packet vanilla sugar
I cut one of the dough into equal squares, this was going to be the top of the cake. I put the dough in the oven at 180 degrees. 25 minutes to bake, while the cream is cooking. I put the whites of the eggs into the machine with two spoonful of sugar to beat until it became hard and stiff peaks formed. I whisked the custard powder with the sugar and milk until thick. I set the whisk to the lowest setting and added the hot custard a tablespoon at a time. I got a nice smooth cream. You don’t have to mix it much, just enough to blend it together.
I took the doughs out of the oven and put them on a baking tray with removable sides.
I put the dough that was in one piece at the bottom of the pan. I spread the still hot cream on top. I put the other pastry, cut into squares, on top.
You have to hide it well so the family doesn’t find it until it cools down! 🙈 I failed. My husband found it. It wasn’t perfectly set, but it already held its shape nicely and didn’t run at all. So I gave my permission for my husband to do “quality control”. I used a sharp knife to cut it according to the top layer, so the top and bottom pastry were the same. I sprinkled the top with icing sugar and finally served it. ❤😋