FRENCH CREAM FILLING FOR CAKE RECIPES

Steps:

• In a medium saucepan, heat 2 cups milk to boiling.
• While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk.
• Whisk in cornstarch and flour until smooth.
• Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in the remaining milk.
• Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils.
• Whisk constantly.
• Reduce heat to low and cook for another 2 minutes.
• Remove from heat and stir in vanilla or other flavorings.
• Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.

Steps:

• For the meringue layers: beat egg whites until stiff and gradually add sugar, beating constantly. Add powdered sugar and cornstarch, beating constantly. Place 1/3 of egg whites into a piping bag with a serrated tip. 
• Fold 1 tablespoon of hazelnut brittle into the rest of the egg whites.  
• Line baking sheet with parchment paper and spread 3 egg white rectangles about 16 x 30 cm large (approximately 6 x 12 inches). Pipe rows of meringue covering the first layer and using the back of a damp spoon, smooth the middle. Sprinkle the layer with brittle. Spoon almost half of brittle meringue into a pastry bag and pipe rows of meringue on the second layer and smooth the middle with the back of a damp spoon, just like the first layer. For the last layer, fill the piping bag with the remaining meringue and cover the layer with tightly packed dots of meringue. Scatter the remaining brittle over it.
• Bake overnight at 60°C (approximately 140°F). Leave oven door open at least 6 inches and allow to dry.
• For the cream: Soak the gelatin sheets in cold water until softened, about 10 minutes. Whip the cream, stir in the mascarpone and sugar and whip until smooth. Squeeze the excess water from the gelatin and melt in a small pot over low heat. Allow to cool slightly, then stir into the cold mascarpone mixture. Divide the mixture into 2 bowls. In one bowl, mix in dark cocoa powder and fold in the liqueur. In the other bowl, add vanilla syrup. Once the fillings begin to gel, spread the cocoa filling on the first layer using a spatula or tablespoon. Pipe 3 tablespoons of meringue as thin strips lengthwise on the second layer and cover it with vanilla cream. Spread the remaining dark cocoa cream on it, and smooth.
• Let the cream slightly gel, then assemble the layers, as seen in the photo. Allow the cake to set in the refrigerator 2-3 hours. To serve, cut with a sharp knife in 12-16 pieces.