Begin by melting the butter in a saucepan over low heat. Once melted, add milk, water, and salt; stir until well combined. Heat this mixture until it begins to boil gently, which usually takes about 3–5 minutes.

In a large mixing bowl, whisk together the flour and baking powder until evenly combined.

Once your liquid mixture is boiling, gradually add the dry ingredients to the saucepan while stirring continuously. Keep cooking and mixing for about 5-7 minutes.

Remove the saucepan from heat and let the dough cool for about 10 minutes. Once slightly cooled, add the eggs one at a time, mixing well after each addition.

Preheat your oven to 400°F (200°C). Divide the dough into two equal parts and spread each half evenly into a lined 25cm round baking pan. Bake for about 20 minutes.

In a medium saucepan, beat the eggs and sugar together until pale. Add the flour and milk while whisking to prevent lumps. Cook over medium heat for about 5–7 minutes until the mixture thickens.

In a mixing bowl, beat the softened butter until fluffy. Gradually add the cooled cream mixture, mixing well until silky and well incorporated.

Once your cake layers have cooled, place one layer on a serving plate. Spread half of the cream filling evenly over this layer, followed by the second layer of cake.

Cover the assembled cake and refrigerate it for at least 2 hours. This chilling time allows the filling to set.

Before serving, dust the top with icing sugar for an added touch of sweetness and elegance. Slice your cake into generous portions.