Place the egg yolks into a medium size pot and add the vanilla extract and beat for a few seconds using a hand whisk. Set aside.

Add the sugar into a another medium size pot followed by the water.

Bring to a boil on medium high about 5 minutes and remove from heat.

To check if the sugar syrup is ready

Carefully

Cook the egg mixture on low heat until it begins to thicken stirring occasionally with a wooden spoon about 15-20 minutes. The egg sweet cream should run off the spoon slowing and have a nice thick consistency similar to a custard that has been cooked.

For a thicker filling (continue to cook an extra 3-4 minutes.)

Transfer the filling into a container until ready to use.

Preheat oven to 200°C (390°F) and line a 12X16 inch rectangular baking pan with parchment paper, bottom and sides.

Add the egg and sugar into a bowl and beat with a hand mixer on high for approximately 5 minutes or until 3 times of the batter volume is achieved. If your using a planetary mixer, beat with the whisk attachment.

Sift the flour onto the egg mixture and using a spatula fold in the flour starting from the bottom of the bowl to the top until the batter is well combined.

Pour the cake batter into the line baking tray and spread evenly throughout the baking tray.

Bake for 8 minutes.

Cool for 10 minutes then invert onto a sheet of parchment paper.

Spread the a thin layer of the sweet egg cream filling onto the complete top of cake.

Cut into 6 equal squares (than fold over and connect 2 corners.)

Place some sugar on a plate and finish off by coating each side with granulated sugar.

Place onto a serving plate and enjoy!