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4. Cook for 2 minutes until the dough forms a ball and leaves a pale residue on the bottom of the saucepan.
5. Place the dough into a mixing bowl or a stand mixer fitted with a paddle attachment and let it cool down for 10 minutes. Then, add one egg and mix until fully incorporated. Repeat with the rest of the eggs.
6. Split the dough between two spring forms and spread it unevenly.
7. Bake for 25-30 minutes, or until reaching a deep golden-brown color on top. Cool down on the cooling rack completely before assembling our Polish cake.
FOR THE FILLING
1. Place milk, half of the sugar, and salt into a saucepan and heat over medium heat until simmering.
2. Combine the second half of the sugar with cornstarch in a mixing bowl. Add the egg yolks and vanilla. Whisk until a homogenous consistency is reached without lumps.
3. Add approximately ½ of the hot milk to the egg yolk mixture while whisking vigorously to temper the eggs. Then, pour the egg mixture back into a saucepan with the rest of the hot milk.
4. Return to the heat. Cook over low heat for 5-7 minutes, whisking consistently until the mixture becomes pudding-like in consistency (this is so-called pastry cream or custard cream), then cook for 2 minutes. If lumps appear, whisk vigorously and they will dissolve.
5. Remove from the heat and pour the mixture into a large, shallow dish. Cover the pastry cream with plastic wrap so they touch each other, then leave it to cool down to room temperature.
6. In a stand mixer fitted with a whisk attachment (or use a hand mixer and a large mixing bowl), beat the butter with 15g of sugar until white and fluffy.
7. Whisk the pastry cream with a whisk until smooth again.
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