Cream cake just like from the sweet-shop

Pour water and milk into the pot, add butter and let it cook on the stove. When the butter has melted and the mass has started to boil, sprinkle plain flour mixed with salt and baking powder. Cook for about 4 minutes, stirring constantly (the mass will begin to separate from the sides and bottom of the pot). Set aside and let cool slightly.

Gradually add one egg at a time and beat thoroughly after each one. You get a dough that should be divided in half.

Prepare a round baking dish with a diameter of 10 in', line the bottom with baking paper and spread half of the dough. Smooth it out nicely (apply it in a thin layer) and let it bake.

Bake at 390 °F / 200 °C for 20 minutes. Repeat the same with the other half of the dough. Leave the baked dough to cool.

Mix the sugar, plain flour and eggs in the milk. Let's cook on the stove. Cook a thick porridge, which you let cool at room temperature. Beat the butter together with the vanilla sugar until foamy, gradually add the cooled porridge by spoonfuls.

Put one half of the dough back into the baking mold, add the cream, place the other half of the dough and press gently. Put it in the fridge to harden. Before serving, sprinkle the top with powdered sugar.