Cake with pastry cream

For the sponge cake: in a bowl, beat the eggs and zest with an electric mixer until they have a little body, but not too much.

Add 2 teaspoons of vanilla essence and beat until stiff peaks.

Once it has cooled, assemble the cake. We put one of the moistened bases, the pastry cream that I spread with a spoon and the other base. With two yogurts we cover the whole cake. To decorate I used a little star-shaped baked apple and sprinkled a little cinnamon.

Store in the refrigerator until enjoyed😏 (the yogurt will take on a better texture and will not be as acidic if left overnight).

Add the flour, salt and 2 teaspoons of baking powder, all sifted.

Mix with a tongue and spread on the baking tray previously lined with baking paper.

Bake at 170° with heat up and down.

Allow to cool on a cooling rack

In my case, I have now cut in 2 the sponge cake in the shape of the letter M and I have bathed both bases with a mixture of 200 ml of milk and half of the date paste.

For the pastry cream I mixed in a bowl the cornstarch, 1 teaspoon of vanilla essence, 250 ml of milk, 1 egg yolk and the other half of the date paste. We put it in the microwave for 3 minutes at maximum power.

Remove, stir with a fork and cook for 1 more minute.

Mix again and allow to cool to room temperature.