Step 1

Bake the puff pastry according to the instructions on the package. Set aside.

Step 2

Heat up 400ml of milk and add the regular and the vanilla sugar into it. Bring to boil and then lower the heat to low.

Step 3

Meanwhile, mix the leftover 100ml milk with the Amaretto and the egg yolks. Add the cornstarch one tablespoon at the time and mix well.

Step 4

Pour the egg mixture into the hot milk and stir constantly. After a while, the cream should start to thicken. Once it does, turn the heat off and set the cream aside to cool down completely.

Step 5

Beat the heavy cream to whipped cream. *optionally you can add 1 tbsp of sugar at the end to make it a bit sweeter.

Step 6

Place 1 baked puff pastry sheet on a flat surface and pour it on the vanilla cream. Then add the whipped cream on top and cover with the second puff pastry sheet.

Step 7

Place the cake into the fridge for at least one hour.

Step 8

Dust the top with the powdered sugar and cut into squares.