Cookies and Cream Gateau

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Butter the base of the tins and sprinkle with breadcrumbs.

Beat the egg yolks with half of the sugar and the vanilla sugar until fluffy. Whisk the egg whites with a pinch of salt until stiff, gradually trickling in the remaining sugar. Keep whisking until very stiff. Fold the egg whites into the egg yolk mixture using a metal spoon. Mix together the flour, almonds, cornflour and cocoa and likewise fold into the mixture.

Divide the mixture between the two tins, smooth the tops flat and bake in the oven for around 30 minutes (cocktail stick test). Once cooked, remove from the oven, leave to cool slightly then carefully release from the edge of the tins using a thin knife. Turn out onto a wire rack and leave for at least 2 hours to cool completely. Finally, slice each cake in half horizontally to give four layers.

For the filling, melt the white chocolate in a bowl over a pan of hot water. Remove from the hob and allow to cool.

Beat the egg yolks with the vanilla sugar until fluffy. Whip the well chilled cream until stiff (reserving 2 tbsp un-whipped). Whisk the egg whites with the sugar to form stiff peaks.

Add the egg yolk mixture to the chocolate and mix together using an egg whisk. Tip the whipped cream onto the mixture and fold in using an egg whisk. Carefully fold in the whisked egg whites. Divide the mixture in half and mix the cocoa powder into one half.

First spread one cake layer with the pale cream. Top with another layer, press down lightly and spread with the chocolate cream. Add the remaining layers and cream in the same way. Chill for at least 1 hour.