DOUGH
1 cup of water
1 cup of flour
5 small or medium eggs
1 teaspoon baking powder
CREAM
2 sugar-free vanilla puddings (40 g each)
1/4 cup sugar
750 ml milk
200 g soft butter
ANDpowdered sugar for sprinkling
butter and flour to form
PREPARATION
DOUGH
Melt the butter in a saucepan, add water and boil. Add the flour and rub for a moment with a wooden spoon until a thick and smooth mass forms.
Transfer to a bowl and let cool. Add the eggs, baking powder, mix everything until smooth. Divide the dough into 2 parts.
Heat the oven to 200 degrees C (high and low without hot air). Spread a large rectangular 25 x 36 cm pan with butter and sprinkle with flour.
Part of the dough put a spoon on a baking sheet, then with a flat spatula (for example made of silicone), spread the dough on a baking sheet. From time to time put the spatula in lukewarm water so that the dough does not stick too much. Bake for twenty to twenty five minutes until golden brown. Do not open the oven during cooking as the dough will fall out. Note: in small molds, the dough will need longer baking!
After baking, remove from the oven, wait a few minutes, remove the cake from the baking sheet, wash and dry it, repeat the baking of the second cake.
MASS
Cook the pudding: spread a pudding powder and sugar in a glass of milk, boil the rest of the milk well, pour the milk with the dissolved powder and mix until the pudding has a smooth consistency. Then cook the pudding for about 1-2 minutes until it begins to bubble. Then set aside from heat and cold. While cooling, stir occasionally so that the sheepskin does not form.
Beat the soft butter with a blender for about 2 minutes until it is more puffy, then add the cooled pudding after a spoon and whisk until it is light and fluffy.
Spread the cream obtained on part of the dough (wavy side), cover with the second cake. Reserve uncovered in a cool place for 1 hour. Sprinkle with powdered sugar before serving. The cake is ready to serve.
