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In a medium saucepan put milk and vanilla and heat to simmering point.
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Meanwhile, whisk egg yolks, sugar and cornstarch until blended.
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Pour about 1/3 amount of hot milk onto the yolk mixture, while whisking until mixture is smooth.
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Pour the mixture into the saucepan with remaining milk and beat well.
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Cook all together on medium-low, while constantly whisking, until you get a thick cream. The cream is ready when the first bubbles begin to appear in the boil.
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Remove from heat and add in butter. Stir until dissolved.
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Pour the cream into a flat container, cover the surface of the cream with plastic wrap (in order to avoid crust formation) and cool in the fridge for 3-4 hours or until completely cold.
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Remove the cream from the refrigerator, transfer to a large bowl and beat well until smooth.
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Wet the bottom layer of the cake with a little milk and spread about half the amount of vanilla cream in an even layer.
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Place the second layer, and moisten with a little milk. Spread over the remaining cream and flatten the top.
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Keep the cake in the refrigerator prior to coating.