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Instructions:
Step 1: Prepare the Cake
Preheat the oven to 180 degrees Celsius. Grease and flour two 9-inch cake pans.
In a large bowl, beat the butter and sugar until smooth and creamy.
Add the eggs one at a time, making sure to beat well after each addition. Add vanilla.
In another bowl, sift together the flour, baking powder, baking soda and salt.
Add the dry ingredients to the butter mixture in batches, alternating with the milk. Start and end with the dry ingredients.
Divide the batter between the two prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the Creamy Filling
In a saucepan, mix the heavy cream, condensed milk and evaporated milk. Heat the mixture over medium heat until hot but not boiling.
In a separate bowl, beat the egg yolks with the sugar and cornstarch until smooth.
Gradually pour the hot milk mixture over the beaten yolks, whisking constantly to prevent the eggs from cooking.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens.
Remove from heat and add vanilla. Let cool completely.
Step 3: Assemble the Cake
Place one of the biscuits on a serving plate. Pour half of the creamy filling over this cake.
Place the second cake on top of the filling and pour the rest of the filling over it. Make sure the filling is evenly distributed.
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