Step 1

Preheat the convection oven at 400F/200C.

Step 2

Prick the two rectangles of puff pastry with a fork and bake for 10 minutes until they are golden brown.

Step 3

Mix all the ingredients of mixture #1 in a food processor.

Step 4

In a very large non-stick pot, heat mixture #2 at medium heat. Bring to a boil and remove from heat.

Step 5

Add mixture #1, stir, then cook on medium heat for about 15 minutes, stirring constantly until mixture thickens like a pudding. Make sure it doesn't burn.

Step 6

For mixture #3, beat the egg whites and add the icing sugar gradually while beating until stiff.

Step 7

Incorporate the egg whites slowly and gradually to the warm mixture (#1 and #2).

Step 8

Place a rectangular frame (baking ring) of 8 x 16 in (20x40cm) on a large flat plate.

Step 9

Place the first puff pastry at the bottom of the frame, pour in the hot mixture and refrigerate for 15 minutes.

Step 10

Whip the cream with 4 tablespoons of icing sugar.

Step 11

Remove the cake from the refrigerator and pour a thin layer of whipped cream on top of the cream.

Step 12

Place the second rectangular puff pastry on top and sprinkle with 4 tablespoons of the remaining icing sugar.

Step 13

Cut square pieces.