Vanilla Cake With Custard

Break the eggs into a bowl. Add the sugar and vanilla sugar. Beat for 5-7 minutes on high speed until airy/fluffy. Then add the milk and sunflower oil, and mix until combined. Sift the flour and baking powder over the batter. Do not stir, but gently fold the flour into the batter. This helps to keep the cake light and airy.

Grease a cake pan or springform pan and place a sheet of parchment paper on the bottom. Pour 300 grams of the cake batter into the pan. Reserve the remaining cake batter. Place the cake in a preheated oven at 175 ℃ (350 °F) and bake for 10 minutes.

In a bowl, combine the egg yolks, sugar, and vanilla sugar, and mix for 1 minute. Add the cornstarch and 75 ml milk, and mix until smooth.

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

Return the mixture to the saucepan and cook until it thickens, stirring continuously.

Carefully remove the cake from the oven. Spread the custard over the cake and pour the remaining cake batter over it.

Return the cake to the preheated oven at 175 ℃ (350 °F) and bake for 25-30 minutes. Allow the cake to cool completely.

In a deep bowl, combine the mascarpone, powdered sugar, vanilla sugar, stabilizer for whipped cream, and vanilla sugar. Mix for 1 minute. Gradually add the heavy cream (250 ml) and mix until stiff.

Spread the cream over the cooled cake, covering the sides as well. Transfer the remaining cream to a piping bag, don't forget the piping tip.

Slice the cake into pieces and garnish with cream, fresh fruit, chocolate, and chopped pistachios.