1. Prepare the pastry cream:
– In a saucepan, whisk together 1 egg, 50g sugar, 10g vanilla sugar, and 15g cornstarch. Gradually whisk in 250ml milk.
– Bring to a boil over medium heat, stirring constantly, until the cream thickens.
– Remove from heat and let cool to room temperature.
2. Prepare the cake batter:
– In a large bowl, beat 2 eggs with 100g sugar and a pinch of salt until foamy. Beat for 3-4 minutes.
– Stir in 100ml milk and 50ml vegetable oil. –
Sift 170g flour and 1 tsp baking powder and gently fold in until smooth.
– Stir in 50g chopped almonds.
3. Assemble the cake:
– Preheat the oven to 170°C (330°F) and line a 27x18cm (10x7in) baking tray with baking parchment. – Pour the batter into the tin and smooth it evenly.
– Sprinkle the top with 50g flaked almonds.
– Place the cooled pastry cream in a piping bag and pipe grid lines onto it.
4. Baking:
– Bake in a preheated oven for 40 minutes, or until a toothpick inserted into the centre comes out clean.
5. Servings:
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