This recipe is over 100 years old. My grandmother taught it to me

Preparation:

Preparation of the Dough:

1. Heat milk, water, sugar, salt, and butter in a saucepan until the butter is completely melted.

2. Remove the saucepan from the heat and stir in all the flour vigorously until a dough ball forms.

3. Place the saucepan back on the heat and cook the mixture for a few minutes while stirring constantly, until the dough pulls away from the sides of the pan.

4. Let it cool slightly, then add the eggs one at a time, mixing well after each addition until a smooth, uniform dough forms.

Baking the Dough:

1. Preheat the oven to 230°C (about 445°F).

2. Spread the dough onto a baking tray (45 × 35 cm) lined with parchment paper and smooth it out with a spatula.

3. Bake for 10 minutes at 230°C, then reduce the temperature to 200°C (390°F) and bake for another 10 minutes until golden brown.

4. Let the cake cool completely.

Preparing the Filling:

1. Heat the milk with the halved and scraped vanilla pod in a saucepan.

2. In a bowl, mix the pudding powder, egg yolks, and sugar.

3. Stir the egg yolk mixture into the hot milk while constantly stirring, until the vanilla cream thickens.

4. Remove the pan from the heat and let it cool completely.

5. Whip the butter at room temperature until creamy, then add it to the cooled vanilla cream. Mix until smooth.

Assembling the Cake:

1. Cut the cooled cake horizontally in half.

2. Spread a layer of cream on the bottom half and top with half of the sliced strawberries.

3. Place the other cake half on top and spread another layer of cream.

4. Decorate with the remaining strawberries and dust with powdered sugar.