Decadent Custard Layer Cake

Instructions

making the custard:
Cook it with 700 ml of milk, then pour the finished custard into a glass dish and let it cool, covering it, for example, with a sandwich bag.

Now onto the cake:
Pour a cup of water into a saucepan. Add 150 grams of butter. Heat it until the butter melts and the water with butter starts boiling. Remove the pot.
Add a pinch of salt and 200 grams of flour to the water with butter. Mix it all together. Then put it back on the stove and stir for about a minute. Remove the pot.
Add one egg at a time to the cooled dough and mix. Once all the eggs are incorporated, add the baking powder.
Grease the baking sheet with a bit of butter and sprinkle with flour.
Divide the dough into two parts. Spread the first portion of dough onto the prepared pan. Then spread it evenly across the surface and smooth it out.
Bake at 200 degrees Celsius (390 degrees Fahrenheit) for about 20-22 minutes.
Once baked, remove it from the mold and repeat the process with the second portion.

For the cream:
Beat the softened butter with a mixer on high speed until fluffy and light. Gradually add the completely cooled custard, one spoonful at a time. After each spoonful, mix the mixture until fully combined.
Spread the finished custard cream onto the cake base and smooth out the surface. Place the second baked part of the cake on top. Dust with powdered sugar.
Enjoy your weekend treat! It pairs perfectly with a cup of coffee for that extra sweet indulgence