– Mix 1 egg, 50 g sugar, 10 g vanilla sugar and 15 g cornstarch in a saucepan. Gradually add 250 ml milk.
– Cook over medium heat, stirring constantly, until the cake thickens.
– Remove from heat and let cool to room temperature. 2. Prepare the cake batter:
– Beat 2 eggs with 100g sugar and a pinch of salt in a large bowl until foamy. Beat for 3-4 minutes.
– Stir in 100ml milk and 50ml cooking oil.
– Sift 170g flour and 1 teaspoon baking powder, then carefully fold in until smooth.
– Add 50g chopped almonds.
3. Assemble the cake:
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