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1
In a saucepan, whisk the 2 cups of the milk and sugar together.
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2
Place the pan over medium heat and bring the liquid up to a simmer.
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3
Whisk the egg yolks together.
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4
Temper the hot milk into the egg yolks.
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5
Whisk the egg mixture into the hot milk mixture.
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6
In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry.
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7
Whisk the slurry into the hot milk mixture.
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8
Bring the liquid up to a boil and reduce to a simmer.
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9
Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes.
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10
Fold in the vanilla, and butter.
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11
Mix well.
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12
Sponge cake:
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13
Preheat the oven to 350 degrees F. In a small sauce pan, heat the milk and 2 tablespoons butter together.
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14
Using an electric mixer fitted with a wire whip, combine the eggs and sugar together.
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15
Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume.
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16
With the machine running slowly add the heated milk.
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17
In a mixing bowl sift the flour, baking powder, and salt together.
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18
Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth.
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19
Fold in the vanilla.
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20
Grease 2 each 9-inch round cake pans with 2 tablespoons of butter.
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21
Sprinkle each with a tablespoon of sugar.
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22
Pour the cake batter evenly into the pans and bake for about 25 minutes, or until the cakes spring back when touched.
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23
Cool for about 2 minutes.
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24
Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack.
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25
When the cakes have cooled completely, slice each cake in half.
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26
To assemble, place the bottom layer on a 9-inch round cardboard and place it on a wire rack.
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27
Spread 1 1/2 cups of the pastry cream evenly on top of the layer.
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28
Top with the second layer of cake.
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29
Spread 1 1/2 cups of pastry cream on it.
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30
Repeat the same process with the third layer.
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31
Top with the fourth layer.
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32
If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.
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33
Frost the entire cake with the chocolate fondant.
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34
Place the cake in the refrigerator and chill completely.
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35
Slice the cake into 16 slices.
