In a preheated saucepan, add the milk with 2 cinnamon sticks and a small cup of Mama Lycha Vanilla. Stir constantly over medium-low heat to combine the ingredients. When the milk comes to a boil, turn off the heat and allow the mixture to cool.

Use a bowl to put only the egg yolks, add the sugar and then use the mixer to beat them until they have a fluffy consistency, like a cream.

When they have the consistency of cream, add the cornstarch little by little and continue beating to incorporate it.

Add the milk from the saucepan to this bowl of pastry and continue beating.

Pour the mixture into a larger saucepan and cook over a low heat, stirring, until the pastry thickens. 

Pour the pastry into a bowl, cover with plastic wrap, and refrigerate for one hour.

Once the pastry is cold, take it out of the refrigerator and use a bag to pipe it into the Alemana Pound Cakes (you can also use a spoon).

Cut the Alemana Pound Cakes in half and start filling one half with the pastry cream, from the inside out. Then use the other half of the cake to place on top of the cream, it should look like a sandwich.

Repeat this with as many pound cakes as you like. When serving, decorate with a little powdered sugar.