Yellow Cream Cake with Chocolate Drops

Place the butter (at room temperature) together with the sugar and vanilla sugar in a deep bowl. Mix until combined.

Add the eggs one at a time, including the egg whites, and mix well. Add the milk and mix until combined. Sift the flour and baking powder into the bowl. Mix until a smooth batter.

Divide 300 grams of the cake batter over a baking pan lined with baking paper and spread evenly. Place the cake in a preheated oven at 175 ℃. Bake for 8-10 minutes.

In the meantime, make the yellow cream by mixing the egg yolk, sugar and vanilla sugar in a bowl for 1 minute. Add the cornflour and 75 ml milk and mix until smooth.

Bring the remaining 500 ml milk to the boil in a saucepan. Remove the pan from the heat and gradually add the milk-egg mixture while stirring.

Return the mixture to the saucepan and cook the mixture until it thickens, stirring continuously. Pour the yellow cream into a piping bag (350 grams). Set the remaining yellow cream aside.

Carefully remove the cake from the oven. Divide the yellow cream (350 grams) evenly over the cake and cover it with the remaining cake batter.

Garnish the cake with lines of the remaining yellow cream and sprinkle with chocolate drops.

Place the cake back in the preheated oven at 175 ℃. Bake for 28-30 minutes or until the cake is golden brown. Keep an eye on the baking time, because every oven works differently.

Cut the yellow cream cake into pieces and enjoy it with a cup of coffee or tea.