4 egg whites
4 heaping Tbsp sugar
4 heaping Tbsp cake flour
1 cup whole milk, divided
5 egg yolks
1 stick of vanilla bean, cut in half lengthwise
1/4 cup sugar
1-1/4 cup unsalted butter [Be sure to use unsalted butter!]
1 cup whipping cream
1 Tbsp sugar
1-1/2 tsp pure vanilla extract
• Line the bottom of a round spring-form baking pan with parchment paper.
• Do not butter the sides of pan.
• Beat 4 egg whites until stiff peaks form.
• Beat in 4 heaping Tbsp sugar.
• Gently fold the cake flour into the egg whites.
• Pour the batter into the parchment-lined pan.
• Bake at 350F until toothpick inserted comes out clean.
• Let it cool and then remove the parchment paper.
• Put the cake back into the spring form pan and set aside.
• Make the custard next.
• Place half the milk in a pot with 3 Tbsp from the butter.
• Scrape the seeds from the vanilla pod into the milk and add the pod too.
• Bring it to the boil. Remove from heat and let it cool to room temperature.
• Meanwhile beat the egg yolks and the sugar for 4 minutes.
• Add the remaining milk and whisk to combine.
• Add the egg yolk–milk mixture to the milk mixture that is in the pot.
• Turn on heat and begin to warm mixture, all the while mixing with a wooden spoon.
• Keep stirring and cooking until just below the boiling point. Do not let it boil.
• Remove from heat and let it cool down to room temperature.
• In a large mixing bowl beat the remaining butter until very fluffy.
• Gradually whisk the custard into the whipped butter.
• Pour the custard cream over the cake layer that is in the spring form pan.
• Cover the top with plastic wrap and place in the fridge for overnight.
• Just before serving, beat the whipping cream until almost stiff.
• Add 1 Tbsp sugar, 1-1/2 tsp pure vanilla extract and beat until very stiff peaks form.
• Spread the whipped cream over the chilled custard cream.
• Run a blunt knife around the perimeter of the pan and unhook the spring mechanism.
• Slide the cake onto a platter.
• Slice cake with a sharp, wet knife.