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Heat the milk and vanilla in a saucepan until steaming (not boiling).
In a bowl, whisk egg yolks with sugar and cornstarch until smooth.
Gradually whisk in the hot milk mixture, then return to the saucepan.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in the butter. Let it cool completely.
Make the Cake Layers:
Preheat oven to 350°F (175°C). Line and grease two 8-inch (20 cm) cake pans.
Whisk flour, baking powder, and salt in a bowl.
In another bowl, beat eggs and sugar until pale and fluffy (about 5–7 minutes).
Gently fold in the dry ingredients, then add vanilla, milk, and melted butter.
Divide batter evenly into pans and bake for 20–22 minutes. Cool completely.
Assemble the Cake:
Spread a thick layer of pastry cream between the cooled cake layers.
Dust the top with powdered sugar or decorate with whipped cream and fresh fruit.
Serving and Storage Tips
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