Phil:
Mix eggs, 3 spoons of sugar, flour, thickener and vanilla sugar. Bring the milk and the rest of the sugar to a boil. Cook the filling for a few minutes at a moderate temperature, stirring occasionally. Cover the filling with nylon foil so as not to catch the crust and leave to cool to room temperature.
I put the foil directly on the hot filling, it won’t stick, when it cools down, the filling is easy to remove and no water drops are formed from the evaporation of the hot filling if you put the foil up over the bowl.
Beat the butter until foamy and sit with the cooled filling, beating with a mixer. Leave the filling in the fridge for 1 hour, then fill the crust. Lightly weigh the entire surface of the filled cake and leave it overnight in the fridge to soften the crust and to combine the flavors.
Sprinkle with cocoa or put chocolate glaze. The photo shows a glaze of 75 g of cooking chocolate, 50 ml of sweet milk cream, 1 cube of butter, 1 small spoon. Melt everything together, mix and when it cools down a little, after a minute or two, pour over the cake.
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