Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes

Prepare the Pastry:

• Preheat your oven to 200°C (390°F).
• Roll out half of the pastry dough to fit the bottom of a baking dish (about 14×10 inches, 3.2 inches deep). Repeat with the other half for the top layer.
• Place one pastry sheet on a baking sheet and bake for 10-15 minutes, or until golden brown. Set aside to cool completely; this will be your top layer.
• Place the second pastry sheet into the baking dish; this will be the base layer.

Make the Cream Filling:

1. Separate Eggs:
   • Place egg whites in a large mixing bowl and yolks in a smaller one.
2. Yolk Mixture:
   • To the yolks, add sugar, vanilla, and rum, and mix until well-combined.
   • Add flour and 1/4 cup of milk, mixing until smooth.
3. Whip Egg Whites:
   • Beat the egg whites until they form soft peaks. Add sugar and continue beating until very stiff peaks form.
4. Cook the Yolk Mixture:
   • In a large pot, bring the remaining milk to a boil. Slowly pour the yolk mixture into the boiling milk, whisking continuously. Cook for 5 minutes, whisking constantly, until thickened.
5. Combine Mixtures (Best done with two people):
   • Remove the thickened yolk mixture from the heat. Gradually pour it into the whipped egg whites, stirring slowly at first, then faster as they combine into a fluffy, thick cream.
   • Pour the cream filling onto the base layer of pastry in the baking dish, spreading it evenly to the edges.
   • Allow to cool, then refrigerate overnight for best results.

Assemble the Cake:

1. Whipped Cream Layer:
   • Whip the cream with sugar until stiff. Spread evenly over the cooled cream layer.
2. Top Pastry Layer:
   • Cut the cooled top pastry sheet into 15 squares and arrange them over the whipped cream layer.
3. Serve:
   • Slice into squares along the pre-cut pastry and sprinkle with powdered sugar just before serving.