Biscuits cake Recipe

Start by separating the 4 eggs. Whip the egg whites with a pinch of salt until they hold stiff peaks, then set them aside. In a separate bowl, whisk the egg yolks with 150 ml milk and the 60 grams corn starch until the cornstarch is fully dissolved and the mixture is smooth.

In a saucepan, combine the remaining 350 ml milk with the 180 grams sugar and 1 vanilla sugar. Heat this over low heat until it's hot but not boiling. Slowly pour the hot milk into the egg yolk mixture in a thin, steady stream, whisking continuously to temper the yolks and keep them from curdling.