2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg white, beaten
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 1/4 cups heavy cream, divided
2 cups confectioners' sugar
1/4 cup unsalted butter
1/4 cup milk
1/4 teaspoon vanilla extract
2 tablespoons milk
Preheat oven to 375 degrees F (190 degrees C). Stir flour and salt into milk. While stirring, add 1/2 cup of sugar and 1/2 teaspoon of vanilla; allowed to stand until thickened. Pour into pastry package and cover with plastic. Trim excess.
Divide egg white portion of mixture evenly among 9-inch and circle cake pan layers. Bake for 35 to 40 minutes or until cake springs back when lightly touched in center. Let cool 10 minute before removing from oven. Cool completely.
In a medium bowl, beat cream cheese with two hand-held mixer or food processor until soft peaks form. Whisk in 2 1/2 teaspoons of milk, a teaspoon of vanilla extract and 1/4 cup milk. Whisk in cream cheese. While stirring, about 20 to 25 minutes or until mixture thickens.
Remove second teaspoon of milk. Add vanilla, puree mixture, and 1/4 cup milk. Continue to stir until smooth, about 5 to 7 minutes. Press pastry down and allow to cool 20 minutes or until firm. Slide second teaspoon of milk off.