Melt the butter and let it cool. Halve the vanilla pod lengthways and scrape out the pulp. Warm the milk with the scraped pod and pulp, but do not boil.
Separate the eggs. It is really very important for this recipe that the eggs are room temperature. First, beat the egg white in a fat-free bowl with a pinch of salt until very stiff. This works best with a food processor. Alternatively, you can use the mixer.
Then beat the egg yolks with 1 tablespoon of water and the sugar until lightly creamy. Add the vanilla extract and butter and stir in first on a low level and then beat in on a medium level.
Stir in the flour in 3 portions.
Remove the vanilla pod from the warm milk and pour in the vanilla milk while beating slowly. Don`t be surprised, the dough is very runny, but that`s what it is intended to be.
Now carefully fold in the egg whites in 3 portions with a spatula. Don`t stir, at the end there have to be little puffs of ice snow floating on top. They are important later for the biscuit layer.
Line a small springform pan completely with baking paper. Since the dough is so runny it will otherwise run out. Pour the dough into the mold and let it rest for 5 minutes.
Then bake in the preheated oven at 155 ° C top / bottom heat on the 2nd rack from the bottom for 50 - 60 minutes. The cake is quite delicate so don`t open the oven in between. You can save yourself a stick test, because the cake still has a fairly soft consistency.
Take the cake out of the oven and let it cool completely in the tin on a wire rack. Then place in the fridge overnight, still in the mold, and let it set.
Only then remove the springform pan and dust with powdered sugar.
If everything went well, you have 3 delicious layers with a firm vanilla pudding, vanilla cream and biscuit when you cut it.
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