Love cake

Preparation

FOR THE HOJARASCA (PASTRY):
Preheat the oven to 400°F.
In a bowl, mix the flour and butter using your hands, then add the yolks, milk and pisco.
Knead the dough with your fingers until every ingredient is well incorporated.
Divide the dough into 10 pieces and roll each one on a floured tabletop.
Cut circles 8.5 inches in diameter.
Place the discs one by one in an oven tray covered with parchment paper. Dock them with a fork and bake for 5 to 10 minutes until cooked, but not brown yet.

FOR THE CUSTARD:
Dissolve the cornstarch in 3.4 fl oz of milk, add the yolks and beat with a wire whisk until well mixed.
In a pot, heat the remaining milk with vanilla extract and sugar, stirring from time to time until it boils. Turn off the heat.
Add some of the hot milk to the yolk mixture and whisk vigorously. Next, add around 3.4 fl oz more of hot milk to the mixture and continue whisking.
Add the yolk mixture to the pot with the rest of the milk. Whisk vigorously over low heat until it boils and thickens.
Pour the custard into a bowl, cover with plastic wrap, and allow to cool.

FOR THE CHANTILLY CREAM:
Whip the cream with powdered sugar until it thickens.

Assemble the cake alternating the filling and enjoy!

Recipe by: @minigourmet