Step 1

Roll the puff pastry into a thin rectangle. Place it on a baking tray lined with parchment paper.

Step 2

Bake the pastry at 375°F for 25 minutes or until it turns golden brown.

Step 3

In a medium-sized bowl, whisk the egg yolks with vanilla sugar until fluffy, which may take about 8 minutes.

Step 4

Add cornstarch, all-purpose flour, and gelatine powder to the mixture and blend well. Then, pour milk into it and mix everything vigorously.

Step 5

Put a pan on the stovetop. Pour 3 cups of milk into it and bring to a boil.

Step 6

Stir the yolk mixture into the hot milk. Whisk continuously and continue cooking on medium heat until the mixture thickens.

Step 7

Remove the pan from the heat. Mix its content with vanilla essence thoroughly.

Step 8

Mix the egg whites with salt in a bowl until plenty of foam appears. Next, add the sugar and continue beating until stiff peaks are formed.

Step 9

Gently pour the whipped whites into the hot yolk and milk mixture.

Step 10

Beat whipping cream until fluffy, then add it to the egg and milk mixture.

Step 11

Cut the puff pastry into 2 squares.

Step 12

Place one square of the puff pastry in a dish lined with butter paper. Spoon the creamy filling over it. Refrigerate it for 15 - 20 minutes or until the creamy custard starts setting.

Step 13

Cut the other square of the puff pastry into 6 rectangular pieces. Gently arrange them on top of the filling. Cover and refrigerate the cake for around 3-4 hours.

Step 14

Slice the cake into bite-sized pieces and dust with powdered sugar before serving.