Old Fashioned Sour Cream Pound Cake

Here is a super gourmet and soft cake! The sweetness of the vanilla pastry cream goes perfectly with the slight acidity of the passion fruit jelly. A succulent cake that can be made ahead of time.

* Ingredients:

° 200 g of soft butter
° 200 g sugar
° 200 g flour
° 4 eggs
° 1 sachet of baking powder
° 1 sachet of vanilla sugar
° 1 pinch of salt
*Custard :
° 50 cl of 1/2 skimmed milk
° 100g caster sugar
° 3 eggs
° 50 g cornstarch
° 1 vanilla pod or a sachet of vanilla sugar
° 50g butter (optional)
° 100 g of homemade maracujas jelly or not.
° Icing sugar for decoration

* Preparation:

Start by preparing the cake because you need it to cool completely before you stuff it. Preheat the oven to 180 ° C. In a bowl, whisk the eggs and the sugar by hand. Kwisinian advice: never use a robot for your pound cake ... It is getting too dry! Add salt ,and yeast . Finally, completely incorporate the butter. lay to a buttered cake mold. Lower the oven temperature to 165 ° C and bake the cake for about 45 minutes. Obviously the cake is cooked when, by pricking it with a knife, the blade comes out dry. Out of the oven, unmold the cake and let it cool on a rack.
Now you can prepare the pastry cream: this too you can prepare in advance. It must be cold to be used. Adduce  milk to boil with vanilla hull . In a bowl, whiten the eggs and sugar with a whisk. Integrate  sifted cornstarch. When the milk is boiling, pour it over the eggs, mixing vigorously. Reverse the mixture in the saucepan and cook, stirring constantly, until the cream thickens. Never leave the pan unattended, your cream will clump. Once the cream has thickened, add the butter off the heat. Place the pastry cream in a bowl and cover it with cling film on contact to prevent a crust from forming on the top. Let cool completely.
Assembly: with a large bread knife type knife cut the cake in half lengthwise. Proceed with care so that the cut is even (do not tear the cake!. Spread on the bottom half a good layer of maracujas jelly, then a generous layer of pastry cream.
Cover with the other half of the cake and sprinkle with a little icing sugar. Keeps cool until serving.