Separate egg yolks from egg whites. Whisk egg whites until fluffy and set aside.

In a separate bowl, whisk egg yolks wirh sugar. Add flour, baking powder, and vanilla extract and oul,. Mix well wirh a mixer.

Add egg whires into the egg yolks slowly, mixing with a whisk as you go along.

Separate the mix in 3 parts. From each part create a sheet of dough in a desired shape or large enough area to cut the desired shape, about 1cm thick.

Bake each sheet at 180C apprimately 20min, or ubtil the toothpick conrs out clean. Leave oytside to cool.

While the sheets are baking, put milk in a pan with vanilla stick and bring to boil.

Mix all other vanila cream ingredients except butter with a mixer, and add to boiling milk. Simmer on low heat until it thickens, stirring contsrantly to avoid burming. Set aside.

When the cream cools, add 250g of butter and mix.

Cut the desired shape in the bakied sheets, using a moupd or a paper stencil.

Put the cream in an icibg bag, or if you dont have it, or in a plastic ewfeigerator bag, with a small corner cut out.

Add the creamon top of the bottom sheet in large, ping pong sized clusters / dots. In between them, add chopped beries. Repeat the proces with all 3 sheets

Add whipped cream on top of rhe last dough sheet usingbthe same method. Decorate to tast.

Refrigerate before serving, but its best eaten on the same day.