Tina

Ingredients

Dough
1 cup / 250 ml milk
1 stick / 113 g butter
1 cup / 150 g all-purpose flour
5 medium eggs
pinch of salt

Custard Filling
3 cups / 750 ml milk
10 tbsp / 130 g fine/caster sugar
1 tbsp / 1 sachet vanilla sugar OR 3 tsp vanilla extract
1 egg
4 egg yolks
4 tbsp / 40 g potato starch / potato flour
2-2.5 tbsp / 20 g all-purpose flour
3 sticks / 350 g butter, at room temperature
1 tbsp / 12 g caster sugar

Garnish
Icing / powdered sugar
Berries (optional)

Preheat oven to 375 F / 180°C.
Lightly butter a rectangular cake pan (ideally13x9-inch)

Dough Preparation:

• In a saucepan, over medium low heat, bring milk, butter and salt to a boil.

• Remove from heat and using a wooden spoon, add in flour all at once.

• Return to heat and stir on low heat until the dough forms a thick, lump-free ball that easily cleans off the sides of pan (2-3 minutes). Remove from heat and leave to completely cool.

• Once dough is cool, beat in the egg one by one. Fully mix in each egg as you go. The dough should become smooth and glossy, sticking to the spoon. Split dough in half.

• Pour half of the dough into the cake pan.
  Important: do not smooth it out, the rugged texture will give the mountain aspect.

• Bake 25-30 min, until the top is golden and dry.
  Important: Do not open the oven while it bakes!

• Cautiously remove cake from pan and leave to cool completely.

• Repeat the three last steps with the second half of the dough.

Custard Preparation

• In a saucepan, boil 2 cups / 500 ml of milk + fine sugar + vanilla sugar or vanilla extract.

• In another recipient, whisk the remaining cup of cold milk / 250 ml + whole egg + 4 yolks + potato starch + regular all-purpose flour.

• Pour whisked mixture into the saucepan. Bring to a boil - continue stirring continuously - for 3 to 5 minutes, until a lump-free custard forms.

• Remove from heat. Cover with cling film and leave to cool completely.

• Using handheld mixer, whisk butter + 1 tbs of sugar in a bowl. Blend until a light & fluffy butter mass. Gradually start adding in the cold custard, a few spoonfuls at a time, blending continuously. Leave to cool.

Assembly

• Set one layer of baked dough on serving plate or back in cake tin, rugged top facing upwards.

• Spread the cooled custard cream over the dough, evening it out with a spatula or spoon.
  Optional: add in berries, if desired.

• Cover with the second layer of baked dough, rugged top facing upwards to give the mountain aspect.

• Refrigerate until cold.
  Important: this step allows the filling to settle.

• Right before serving, dust the top of cake with icing sugar, like snow on a mountain top.
  Cut into rectangles with a sharp knife.