Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes

Divide the puff pastry in half. Roll out one half to fit your baking dish, making it just a little larger than the dish itself. This will be the bottom layer.

Repeat with the second half of the pastry for the top layer. Roll it to the same size.

In the large bowl, beat the egg whites until they reach a firm consistency, forming soft peaks.

Gradually add the sugar and continue to beat until the whites are very firm and glossy, holding stiff peaks.

Pour the remaining milk into a large cooking pot and bring it to a boil. Once boiling, slowly pour the egg yolk mixture into the hot milk, whisking continuously to prevent lumps.

Continue to cook for 5 minutes, whisking constantly. The mixture will thicken considerably and become quite hard to whisk.

Remove the hot cream base from the stove. This next part is easier with two people: one to slowly pour the hot mixture, and one to whisk the egg whites.

Start by pouring the hot mixture into the whipped egg whites very slowly, whisking continuously. As the mixtures start to combine and thicken, you can pour the remaining hot mixture in a faster stream, still whisking until everything is fully incorporated.

Immediately pour this combined cream into the baking dish, over the bottom layer of baked pastry.