Serves: 12

Ingredients:

350 g sugar

6 eggs
2 tbs standard flour
2 tbs vanilla sugar
1 1/4 l milk

¼ l water
200 g corn flour
2 large sheets puff pastry (20x30cm)

Icing sugar

Preparation:
Bake puff pastry sheets one at the time in the oven.

Beat egg yolks with ¼ l milk, add vanilla sugar, corn flour and flour.
Add to remaining milk water, 200 g sugar and bring to boil. Add yolk mixture and with constant stirring cook on lower heat until thickens into a cream, then remove from the heat. Meanwhile beat the egg whites with remaining sugar until thick and glossy, then fold it gently into still warm cream.
Pour the cream over one sheet of puff pastry, top with another sheet and work the edges of the cream with knife into smooth surface. Sprinkle the top with icing sugar and chill for couple of hours to set completely. Cut gently with very sharp knife into squares.