For Pastry Cream Filling:
1⅛ cups milk
⅓ cup white sugar, plus ⅓ cup more
2 tbsp all-purpose flour
2 eggs
1 tsp vanilla extract
For Cake:
1⅛ cups all-purpose flour
½ tsp baking powder
1⅛ cups white sugar
3 eggs
Pastry Cream Filling:
In a sauce pan, combine the milk and ⅓ cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine the remaining sugar and flour. Beat in the eggs and vanilla.
Mix ½ cup of hot milk mixture into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
Cake:
Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan. Combine and sift the flour and baking powder. Set aside.
Cream sugar and eggs until light and fluffy. Fold in the sifted flour mixture in 3 increments, being careful not to overmix.
Put ½ of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within ¾-inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
Bake at 350 degrees F for 30 to 40 minutes or until golden brown.
Serve and enjoy.
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