Directions:
Custard: mix egg yolks, condensed milk, cornstarch, sugar and vanilla sugar in a saucepan.
Pour in the milk and cook over the heat, stirring continuously until it thickens.
Stir in the butter and let cool to room temperature.
Base: whisk the egg yolks with the sugar, salt and oil. Then add milk as well.
Also add the sifted flour and baking powder.
Separately, whisk the egg whites with a little vinegar and gradually add the sugar.
Mix the two doughs and pour into a mold covered with parchment paper.
Bake at 170° for 20 minutes.
Refine the cake and layer the custard from before.
Ganache: Melt the chocolate and cream together in the microwave, then use this mixture to coat the top of the cake.
Refrigerate at least 4 hours, then serve.
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