Bottom
- Whip the cream, maizenna, white wine vinegar and a little bit of salt on low speed till it starts to lather. Then put the speed up and slowly and evenly start to put 270 g of sugar into the mix. Do this for about 20 minutes.
- Distribute the mass on a oiled baking paper.
- Cook in the oven on 150 c in about 1 hour. The cake will expand alot during it's time in the oven.
Egg cream
- Mix the egg ploms, 125 g sugar, 1 tps vanilla sugar and 0,9 dl cream milk in a casserole on medium heat. Cook till the cream thickens. Stir well, constantly!
- Take the casserole off and put in the butter.
- When the cream is completely cold, put it over the cake bottom.
Cream
Whip 2,5 dl cream milk and 1 tsp sugar. Put it over the egg cream.
On top
Decorate the cake with the berries and fruits you like.
