Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes

These are easy to make Vanilla cakes perfect for holiday season or simply for whenever.

1. 1

   Preheat the oven on 220 C (about 430 F). Pour some water in a shallow cooking pot or roasting pan and put it on the bottom off the oven (this will allow puff pastry to bake perfect).
   
   Size of the baking dish: around 14 inch long, 10 inch wide, 3.2 inch deep
   
   Split the pastry in half and roll it thin, in to the size of your baking dish. You should roll half of pastry for the bottom side of cakes and half of pastry for upper side off the cakes. The rolled pastry should be just a little bigger than the size of your baking dish. In the process of baking, the dough will shrink a little and when baked, the size of the dough will be just the right size for your baking dish.
   
   Put the first rolled pastry on to a baking paper and hole it with a fork here and there. If you use baking paper you will easily be able to get baked pastry out off the dish, without breaking it. Bake the pastry for about 10-15 minutes until golden brown. Repeat the same process for the second pastry. Let pastry for the upper layer of cakes cool(the bottom layer can be hot when pouring in the batter). Leave the second pastry in the baking dish.
   
   Take two bowls, one very large (the larger the better) and a small one. Divide egg yolks from egg whites, putting egg whites in to the larger bowl.
   
   Add sugar, vanilla sugar and rum to the egg yolks. Mix them together for a minute or two. Add flour and 1/4 off milk. Mix the ingredients very good with an electric mixer.
   
   Mix egg whites in the large bowl until firm consistency. Then add sugar and mix again. The consistency after adding the sugar should be so hard, that it shouldn’t even move if you turn the bowl upside down.
   
   Put the rest of the milk in to a large cooking pot and bring it to boiling point. Take a whisk and slowly pour the yolk mixture in to boiled milk, whisking the whole time. Cook the milk and yolk mixture for 5 minutes, whisking the whole time. After 5 minutes the consistency should be thick and very hard for you to whisk.
   
   NOW THE CRUCIAL AN THE HARDEST PART – IT IS BETTER THAT TWO PERSONS DO THIS
   One person takes the yolk mixture, the mixture should still boil when taking it off the stove. The other person takes a very big whisk and the large bowl with the egg white mixture.
   
   Pour the hot mixture in to egg whites very slowly at first. Whisk the whole time. You shouldn’t mix with the whisk. The movements off the whisk should be sort off lifting the mixture from the bottom side off the bowl upwards, while turning the whisk in your wrist. Make long pulls with a whisk not mixing ones.
   When you see both mixtures getting nicely mixed together in to a thicker mixture pour the hot mixture faster until the end.
   
   When done pouring, mix the mixture with the same movements for just a little more, not even a minute. Then immediately pour the mixture in to the baking dish in which you have one baked pastry on the bottom of the dish.
   
   When the mixture is poured in, shake it slightly so that every corner of pastry gets field, and leave it to cool.
   
   Mix sugar and whipping cream in a bowl. Put mixed cream on the top off the cooled mixture.
   
   Take the other baked pastry and cut it in to 15 same sized squares. Put the squares on to the whipped cream.
   
   Just before serving cut the cakes in to squares and sprinkle powdered sugar on top.