Step-by-Step Instructions
1. Make the Pastry Cream (5 minutes)
In a saucepan, whisk egg, sugar, vanilla sugar, and cornstarch until smooth.
Gradually whisk in milk.
Cook over medium heat, stirring constantly, until thickened (~3–5 mins).
Remove from heat; let cool slightly (cover with plastic wrap touching surface to prevent skin).
2. Prepare the Cake Batter (5 minutes)
In a large bowl, beat eggs, sugar, and salt until light and frothy (~2 mins).
Add milk and oil; mix until combined.
Sift in flour and baking powder; stir gently until smooth.
Fold in chopped almonds.
3. Assemble & Bake (5 minutes prep + 30 mins bake)
Preheat oven to 350°F (175°C). Grease a 9×9-inch or 8×8-inch pan.
Pour half the batter into the pan; spread evenly.
Spoon pastry cream over batter; spread gently.
Top with remaining batter (it will self-level as it bakes).
Sprinkle almond flakes evenly on top.
4. Bake & Finish
Bake 25–30 minutes until golden and a toothpick in the cake layer comes out clean.
Cool 10 minutes, then dust generously with powdered sugar.
