Ingredients
For the Cake:
100g water
100g milk
A pinch of salt
A pinch of sugar
80g butter
130g flour
3 eggs
For the Custard Filling:
2 eggs
150g sugar
30g cornstarch
400g milk
Vanilla extract
50g butter
Instructions
In a saucepan, combine water, milk, salt, sugar, and butter. Heat until the butter melts.
Add flour, stirring continuously to avoid lumps.
Cook for 2-3 minutes until the mixture thickens.
Transfer to a bowl and let it cool.
Gradually add 3 eggs, mixing until you get a smooth, elastic dough.
Spread the dough evenly in a baking form lined with parchment paper.
Bake at 200°C (392°F) for 30 minutes.
Allow the cake to cool.
For the Custard Filling
In a bowl, whisk 2 eggs with sugar and cornstarch.
In a saucepan, heat milk with vanilla until it thickens.
Remove from heat, add the egg mixture, and stir until it thickens.
Add butter and mix until melted.
Spread the custard evenly over the cooled cake.
Carefully roll up the cake.
Refrigerate for 1 hour.
Dust with powdered sugar before serving.