Pastís Andorrà

Preheat oven to 175°C (350°F) and grease two 23cm round cake pans. Beat egg whites to stiff peaks. In a separate bowl, beat yolks with sugar until pale and thick, about 4 minutes. Add vanilla.

Fold the sifted flour and baking powder into the yolk mixture in three additions. Then fold in the beaten egg whites gently in three additions, being careful not to deflate the batter.

Divide the batter between the two pans and bake for 25-28 minutes until golden and springy. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the pastry cream: heat the milk in a saucepan until steaming. Whisk yolks with sugar and cornstarch until smooth. Pour hot milk gradually into the yolk mixture while whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 5-7 minutes until very thick. Remove from heat, add vanilla, and press plastic wrap directly onto the surface. Refrigerate until completely cold.

Place one cake layer on a serving plate. Spread half the pastry cream over it, then arrange half the berries on the cream. Place the second cake layer on top, pressing gently.

Spread the remaining pastry cream on top and arrange the remaining berries decoratively. Dust generously with powdered sugar through a fine sieve. Refrigerate for at least 1 hour before serving to let the layers set.