Papal Cream Cake

Papal Cream Cake


500ml of milk
200g of caster sugar
1 tsp of vanilla sugar
1 tbsp of butter
20-40 ml of Amaretto liquor (optional)
6 egg yolks
pinch of salt
4 tablespoons of cornstarch
500ml heavy cream (at least with 36% fat)
1 tbsp of sugar
50g of powdered sugar
2 puff pastry sheets


Bake the puff pastry according the instructions on the package. Set aside.
Heat up 400ml of milk and add the regular and the vanilla sugar into it. Bring to boil and then lower the heat to low.

Meanwhile, mix the leftover 100ml milk with the Amaretto and the egg yolks. Add the cornstarch one tablespoon at the time and mix well.
Pour the egg mixture into the hot milk and stir constantly. After a while a the cream should start to thicken. Once it does, turn the heat off and set the cream aside to cool down completely.
Beat the heavy cream to whipped cream. *optionally you can add 1 tbsp of sugar at the end to make it bit sweeter.
Place 1 baked puff pastry sheet on a flat surface and pour on the vanilla cream. Then add the whipped cream on top and cover with the second puff pastry sheet.
Place the cake into to the fridge for at least one hour.
Dust the top with the powdered sugar and cut into squares.