Birthday cake

Whip eggs and sugar until light and airy and the mixture forms a ribbon when lifted.

Sift flour and cornflour together and gently fold into the mixture.

Mix a small part of the batter with the melted butter, then fold back in.

Pour into a greased Ø20 cm ring, bake for 25 minutes at 180 °C. 

Let cool and slice into three layers.

Heat lemon juice, sugar, eggs and yolks au bain-marie to 82 °C, until thickened.

Remove from heat and blend with cold butter until smooth.

Cool and refrigerate.

Bring milk, cream and vanilla to a boil. Whisk yolks, sugar and cornflour to a ribbon.

Add a bit of hot milk to temper, then return to the pan.

Cook while stirring until thickened.

Add the Crème Butter and mix smooth.

Cover with plastic wrap directly on the surface and chill.

Whip Stand & Overrun with the icing sugar until firm yet smooth.