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- 1 litre milk
- 1 vanilla bean
- 90g cornflour
- 200g caster sugar
- 8 egg yolks
- 300 whipped cream
- 12 egg yolks
- 400g caster sugar
- 100ml milk
- 1 tsp vanilla essence
- 225g plain flour
- 6 egg whites
- Raspberry jam
- 1 pkt raspberry jelly, cooled but not set
- 300-400ml whipped cream
- 500ml Milk
- 170ml Cream
- 100g Sugar
- 1 Vanilla bean
- 8g Gelatine sheets
For the Pastry Cream
Bring the milk and vanilla bean to the boil. In a large bowl mix together the sugar, egg yolks and cornflour. Pour over the hot milk and then return to the pan. Whisk continuously until thick. Pour into a bowl and cover the surface directly with freezer wrap (this prevents a skin from forming). Set aside and allow to cool ( this can be made the day before) Place pastry cream in a bowl and whisk until smooth. Fold in whipped cream.
For the Cake
Heat the oven to 170°C. Line 3 baking trays 38x25cm with baking paper. Whip the egg yolks, vanilla and 300g sugar until light and fluffy. Fold in the flour and milk. Whip the whites until they form peaks and add the remaining 100g sugar. Fold the whites into the cake batter and then divide batter amongst the 3 trays. Spread evenly and bake for about 8-10mins until lightly golden and it bounces back to the touch. Allow to cool.