I prepared this cake for a friend’s birthday. I think it is pretty easy and looks quite spectacular. I used a round cake pan of 17 cm.
4 tablespoon all-purpose flour
4 tablespoon sugar
Beat the egg yolks with the sugar until it is white. Then beat the egg whites until they get fluffy. Carefully add the mixture of the sugar and egg yolks to the egg white but try not to break it. Finally, add the flour little by little. Bake the sponge cake at 180°C for about 30 mins, when the toothpick inserted into the center of the cake comes out clean it is ready. When the sponge cake is completely cooled off cut it into half with a sharp knife.
500 ml milk
100 g sugar
5 egg yolks
60 g flour
1/2 vanilla bean
In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won’t curdle, until mixture thickens. Remove from heat and transfer to a medium heatproof bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a ‘skin’. Let cool to room temperature, then refrigerate until chilled. Whisk before using to get rid of any lumps.
Glaze the first layer with the cream and put strawberry slices on it. Place the other half on the top and glaze the cake with the cream outside, too. I decorated the cake’s side with coconut and prepared the Captain America logo from fondant (sugar paste).