1. Prepare the pastry cream:
– In a saucepan, mix 1 egg, 50 g sugar, 10 g vanilla sugar, and 15 g cornstarch. Gradually add 250 ml of milk.
– Cook over medium-high heat, stirring constantly, until thickened.
– Remove from heat and let cool to room temperature.
2. Prepare the cake batter:
– In a large bowl, beat 2 eggs with 100 g of sugar and a pinch of salt until light and fluffy. Beat for 3 to 4 minutes.
– Stir in 100 ml of milk and 50 ml of vegetable oil.
– Sift together 170 g of flour and 1 teaspoon of baking powder, then gently fold in until smooth.
– Stir in 50 g of chopped almonds.
3. Assemble the cake:
– Preheat the oven to 170°C (325°F) and line a 27 x 18 cm (10.5 x 7 inch) baking sheet with parchment paper. – Pour the batter into the prepared pan and smooth the surface evenly. – Sprinkle the surface with 50g of flaked almonds.
– Transfer the cooled pastry cream to a piping bag and pipe a grid pattern onto the cake.
4. Baking:
– Bake in a preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
5. Servings:
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