Ingredients:
For the cream:
2 eggs
80 g of sugar
50 g of starch
500 ml of milk
8 g of vanilla sugar
For the cake base:
4 eggs
A pinch of salt
120 g of sugar
20 ml of vegetable oil
150 g of flour
10 g of starch
10 g of baking powder
For the finishing:
130 g of butter
Powdered sugar
Procedure:
For the cream:
In a bowl, beat 2 eggs with 80 g of sugar.
Add 50 g of starch and mix well.
Heat 500 ml of milk and gradually pour it into the egg and sugar mixture, stirring constantly.
Add 8 g of vanilla sugar and cook the cream over low heat until it thickens. Cool down.
For the cake base:
- In a new bowl, separate the eggs and add a pinch of salt.
Gradually add 120 g of sugar and mix well.
Add the dry ingredients: vegetable oil, flour, starch and baking powder. Mix until you obtain a homogeneous mixture.
Pour the mixture into a 20 cm mold and bake in the oven at 180°C for about 30 minutes.
Once cooked, let the base cool and cut it into three layers.
For the finishing:
- Prepare a butter cream by beating 130 g of butter until creamy.
Add the previously prepared cream and mix well.
Assemble the cake, wet the various layers with milk and spread the cream between the layers and on the surface of the cake.
Place in the refrigerator for 3-4 hours.
Before serving, dust with icing sugar.
Decorate with raspberries.
Enjoy your meal! 🍰
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