Kitchen for one evening: Creamy cake

First we make the crust. We have to separate the egg whites and yolks, 6 egg yolks go into the crust, and 6 egg whites go into the filling. We can immediately put the egg yolks in a large bowl because we will immediately stir them and continue with the preparation of the crust. What is important is that when separating egg whites and yolks, make sure that your yolks do not fall into the whites.

We stir the egg yolks without any problems, if a few egg whites come in, it is not a problem. So we mix only the egg yolks and lightly add 6 tablespoons of sugar, spoon by spoon. Stir until the mixture becomes lighter and frothy.

Then add a cup of milk and half a cup of oil to the forehead. I took a 150ml cup.

After the milk and oil, we immediately add flour, everything should look like this. Whisk and add the baking powder, in the pictures it looks like there isn't much, that's because I took a wider bowl, also the crust should be neither too thick nor too thin. Don't get confused, the crust mixture should be this rare.

So when we stir everything, and prepare the mixture, it is important to bake in an already preheated oven at some 180 degrees. You can put the oven to heat while you prepare the mixture. When pouring the mixture into a baking dish that needs to be pre-lubricated with a little oil, it is important to distribute the mixture evenly on the baking dish so that the crust is not thicker somewhere and thinner somewhere.

Bake the crust for about 15 minutes, you will know when it is done when it turns brown as shown in the photo.

Ingredients	Quantity
Vanilla pudding	4 bag
Water	1L
Sugar	300g
Egg whites	6

While the crust is baking, we prepare the filling during that time. First we will cook the pudding in 1L of water, again, don't confuse yours, the pudding should be thick so that the filling tightens and so that the complete cake can be cut and eaten. So we pour water and sugar into one bowl, put it on the stove to boil. Pour 700ml of water and about 150g of sugar into the sherpa, and stir 4 bags of vanilla pudding into the other 300ml of water.

So in 300ml of water, stir in the vanilla pudding, and wait for the water to boil. Stir each lump nicely, if there is one, so that later the filling would be as nice as possible and without lumps.

When the water boils and we start pouring the previously prepared pudding, it is important to mix it quickly, it is desirable to stir it with a wire so that no lumps form.

In another bowl, whisk the 6 egg whites that we previously separated, make sure that the bowl in which you separated the egg whites is clean and degreased. We whisk the egg whites until this thick foam is made or as I call it snow.

We continue to stir the sugar and egg whites until thick snow is formed. As shown in the photo. You can store egg whites and sugar while the pudding water is heating so you don't waste time.

When everything is ready, lightly add the pudding to the egg whites. While adding the pudding, stir at the same time to blend everything evenly. Again, don't look the other way around, look at my photos to make your stake work.

It should all look like this.

Spread the filling evenly over the crust, and leave to cool so that the filling tightens and is ready to enjoy. If you want you can add whipped cream or as a topping or both as I did.