Hungarian Vanilla Cream Cake (Krémes Szelet)

Ingredients

Cake layer

• 4 eggs
• 120 g sugar
• 120 g flour
• 1 tsp baking powder

Vanilla cream

• 600 ml milk
• 150 g sugar
• 2 egg yolks
• 60 g cornstarch
• 1 tsp vanilla
• 100 g butter

Topping

• 200 ml whipping cream
• 2 tbsp powdered sugar
• chocolate sauce for serving

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Instructions

1. Preheat oven to 180°C / 350°F.
2. Beat eggs with sugar until fluffy.
3. Add flour and baking powder, mix gently.
4. Pour into a baking pan and bake 20 minutes. Cool completely.
5. Heat milk with sugar. Mix egg yolks with cornstarch and add to milk, cook until thick.
6. Add vanilla and butter, let cream cool.
7. Spread the vanilla cream over the cake.
8. Whip cream with powdered sugar and spread on top.
9. Refrigerate 2–3 hours, then cut into squares.
10. Serve with chocolate sauce.