Tarte Tropézienne: the recipe for a fluffy and creamy dessert to try

Directions:

Mix flour, sugar, salt, eggs, flavoring, milk and yeast in the bowl of the food processor.
Then gradually add diced butter and continue mixing for 15 minutes.

Place the dough in an oiled bowl and let it rise at room temperature for 2 hours.
Flatten the dough, place it in a cake tin and let it rest for 40 minutes.
Brush the surface with egg yolk and milk and then decorate with sugar grains.

Bake for 20 minutes at 180°.
For the filling: Beat eggs with sugar, then add cornstarch and hot milk.
Cook on the stove until it thickens.

Add butter and hydrated gelatine. Finally, stir in flour.
Cut the cake in half, spread with syrup and fill with a piping bag