1. Pastry Cream:
– In a saucepan, combine 1 egg, 50 grams of sugar, 10 grams of vanilla sugar, and 15 grams of cornstarch. Gradually add 250 ml of milk.
– Cook over medium-high heat, stirring constantly, until the mixture thickens.
– Remove from heat and allow to cool.
2. For the Cake:
– In a large bowl, beat 2 eggs with 100 grams of sugar and a pinch of salt until fluffy. Beat for about 3–4 minutes.
– Mix in 100 ml of milk and 50 ml of vegetable oil.
– Sift 170 grams of the pastry cream and 1 teaspoon of baking powder, leaving the rest, until smooth.
– Add 50 grams of chopped almonds. 3. Add the cake batter:
– Preheat the oven to 170°C and line a 27 x 18 cm baking sheet with parchment paper.
– Line the pan with parchment paper.
– Sprinkle with 50 grams of flaked almonds.
– Transfer the chilled pastry cream to a pastry bag and draw a grid pattern on the cake layers.
4. Cook:
– Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Servings:
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