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In a saucepan (off heat), whisk together the eggs and sugar until smooth and slightly frothy.
Add Starch:
Sift the starch into the egg mixture and whisk well to eliminate lumps.
Cook the Custard:
Place the saucepan over low to medium heat, stirring constantly until the mixture thickens into a pudding-like consistency. Remove from heat and let it cool.
Whip the Cream:
In a separate bowl, whip the cream until stiff peaks form.
Combine:
Once the custard is cooled to room temperature, gently fold it into the whipped cream until well combined and smooth.
Set the Cake:
Transfer the mixture to a mold or small loaf pan lined with parchment or plastic wrap. Smooth the top.
Chill:
Refrigerate for at least 4 hours or until set (overnight is best for slicing cleanly).
Serve:
Unmold the cake, slice, and enjoy immediately.
Serving and Storage Tips
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