Instructions:
1. Make the Cream Filling:
In a saucepan, whisk together the egg, granulated sugar, vanilla sugar, and cornstarch. Gradually add the milk while stirring.
Place over medium heat and cook, stirring continuously until the cream thickens to a custard-like consistency.
Remove from heat and allow it to cool fully at room temperature.
2. Prepare the Cake Batter:
In a mixing bowl, beat the eggs, sugar, and salt for 3β4 minutes until pale and frothy.
Stir in the milk and oil until combined.
Sift the flour with baking powder into the mixture and gently fold until smooth.
Add the chopped almonds and mix briefly.
3. Assemble the Cake:
Preheat the oven to 170Β°C (350Β°F).
Line a 27 x 18 cm (10 x 7 inch) baking tray with parchment paper.
Pour the cake batter into the tray and spread evenly.
Sprinkle the top with almond flakes.
Transfer the cooled custard to a piping bag and pipe diagonal lines across the top of the batter, then repeat in the opposite direction to create a crisscross design.
4. Bake:
Place the cake in the oven and bake for about 40 minutes, or until a toothpick comes out clean.
5. Serve:
Let the cake cool completely. Dust with powdered sugar before slicing and serving.
