This dessert in Hungary is also known as intelligent cream pie. This is because if you make it as a regular cake, then out of one dough you will have the paste part, the cream part and the mousse part. You do not have to do anything. The layers will be formed on their own in the oven. It is incredible.
However, my Grandma makes it as a thin cake and roll it up. The whole family turns into piranhas, when she makes this cake and 2 minutes later it is usually gone. One batch is never enough.
4 tablespoon all-purpose flour
4 tablespoon sugar
0,5 l milk
1 packet of vanilla sugar
Whisk the egg yolks with the sugar until light and creamy. Add the flour in parts and whisk it until smooth. Add now the milk also in parts and whisk it until smooth. The mixture is now very liquid, but that is how it should be.
Last step whisk the egg whites until hard and fluffy and add it to the mixture. Do not break the mousse too much, just to have a smooth fluffy surface.
Grease the pan (mine was 35*30 cm) with butter and sprinkle it with flour. The butter and the flour should also cover the sides. I pour the mixture in it and put it into a pre-heat oven of 150 degrees (300 Fahrenheit).
It should be medium brown, when it is ready. I test it with a needle / toothpick / knife. It should not be liquid, but still creamy. You overbaked it when there is nothing on the needle after pulling it out. The bottom of the dough will usually not be brown at all.
If ready, take it out and sprinkle it with a packet of vanilla sugar. Wait for a couple of minutes to cool and roll it up. Watch out as it is very hot. If you are not a patient-type when it comes to desserts – as I am – you can use a nice, clean kitchen towel to roll it up.
I guarantee you that it will be gone within 2 minutes independent from the number of persons involved. :)))