Cremeschnitte recipe, a fabulous dessert with a flaky puff pastry base, topped with a rich vanilla crème pâtissière and silky whipped cream and pastry flakes.
Pour 250 ml of milk in a jug and add the flour. If you do not have flour, cornflour (corn starch) can be used instead.
Add the other 250 ml of milk to a pan and simmer over a low heat for 1 minute, then add the milk and flour mixture and whisk well.
Add the caster sugar, 2 tbsp vanilla sugar and egg yolks and continue to whisk until the cream thickens.
Pour the whipping cream in a large bowl together with the other 2 tsp of vanilla sugar and beat it with an electric mixer until it forms stiff peaks.
Place the ready rolled puff pastry on the back of a baking tray, prick it with a fork in a few places, and pop it in the oven for about 15 minutes or until golden brown.
Refrigerate for at least 4 hours, ideally overnight before slicing the cake.