Melt 80 grams of butter in a saucepan over medium heat, then stir in 100 ml of milk, 100 ml of water, and ½ teaspoon of salt until combined.

In a separate bowl, whisk together 500 grams of flour and 1 teaspoon of baking powder.

Reduce heat and gradually add the dry mixture to the pan, stirring until the dough forms a smooth ball that pulls away from the edges.

Let it cool slightly, then add 4 large eggs one at a time, mixing until smooth and sticky.

Preheat your oven to 400°F (200°C) and line a 25cm round baking pan with parchment paper.

Divide the dough into two equal portions and spread each portion evenly in the prepared pan.

Bake for 20 minutes, or until the tops are golden and a toothpick inserted comes out clean.

Once baked, remove the layers from the oven and let them cool completely on a wire rack before assembly.

In a medium-sized saucepan, beat 2 large eggs and 100 grams of sugar together until frothy.

Gradually mix in 2 tablespoons of flour, stirring continuously until well combined.

Slowly add in 300 ml of milk while whisking to prevent lumps.

Cook over medium heat, stirring constantly until the mixture thickens, resembling a creamy custard.

Once thickened, cover it and allow it to cool completely.

Once the cream filling has cooled, beat 100 grams of softened butter in a mixer until light and fluffy.

Gradually incorporate the cooled cream filling, blending until the mixture is smooth and creamy.

Take one of the cooled cake layers and spread half of the cream filling evenly over the top.

Gently place the second cake layer on top, then spread the remaining cream filling over the top and sides of the cake.

Cover the assembled cake with plastic wrap and refrigerate for at least two hours.

Dust the top with icing sugar or garnishes of your choice. Slice into generous pieces and savor the delightful tastes.