First, bake two crusts of layered dough in the lower side of the oven. The dough should be a bit over the edges of the pan, because it shrinks a bit during the process. Before baking, stab the dough with a fork so it doesn't inflate during baking process. Place one crust in the pan as a foundation and cut the other in squares of desired dimensions. Separate egg yellows and whites. Mix the yellows well with the sugar and vanilla-sugar, then gradually mix in flour, starch flour and 2 dcl ( almost 1 cup) of milk. Beat the whites over boiling water (using the steam to heat it up a bit) into the snow, and add in 12 tablespoons of icing sugar. Cook the milk, and when it starts to boil, mix in the yellow mixture. Cook 5-10 minutes on low heat, mixing non-stop, and gradually add the whites with light mixing. Pour the mixture out into the pan in which you placed the baked crust. When it cools off, cover it with firmly whipped cream and carefully place the cut crust on top of it. Slice the whole cake into cubes with a sharp knife, and then cover in icing sugar. They are tastier if kept in fridge