Bled Cream Cake

Instructions

1. 1

   Preheat the oven to 210°C (410°F).

2. 2

   Roll out the puff pastry and cut two squares of equal size to fit into your baking pan. Place one square on the bottom of the pan and prick it with a fork to prevent it from puffing up too much.

3. 3

   Bake the first layer of puff pastry for about 15 minutes or until it's golden brown. Allow it to cool.

4. 4

   In a mixing bowl, whisk the egg yolks and sugar until the mixture is pale and creamy.

5. 5

   In a separate bowl, mix the cornstarch with a small amount of milk to create a smooth paste.

6. 6

   Heat the remaining milk in a saucepan with the vanilla extract until it's just about to boil.

7. 7

   Gradually pour the hot milk over the egg yolk mixture, stirring constantly to prevent the eggs from scrambling.

8. 8

   Return the mixture to the saucepan and cook over low heat, stirring continuously until the cream thickens.

9. 9

   Pour the thickened cream over the baked puff pastry in the pan, spreading it evenly.

10. 10

    Bake the second square of puff pastry and place it gently on top of the cream layer.

11. 11

    Allow the cake to cool completely, then refrigerate it for a few hours.

12. 12

    Before serving, whip the cream until stiff peaks form.

13. 13

    Spread the whipped cream over the top layer of puff pastry.

14. 14

    Dust the cake with powdered sugar to your liking.

15. 15

    Cut into squares and serve chilled.