Ingredients:
For The Cream Filling:
1 cup whole milk +4 tbsp extra
120 ml double cream
4 yolks
80g sugar
1 tsp vanilla
1 and 1/2 tbsp cornflour
For The Sponge Cake:
170g sugar
10 1/2 tbsp room temperature butter
4 eggs at room temperature
250g plain flour
2 tsp baking powder
pinch salt
250 ml milk at room temperature
For The Glaze:
6oz chocolate
4 oz double cream
Sugar to taste
1 tsp vanilla extract
Method For The Filling:
Heat a pan with milk, do not let boil.
Beat the yolks with 80g sugar, add vanilla.
Add one tbsp of milk at a time to the yolk mixture. Mix properly, now pour the egg mixture gradually into the milk mixture while stirring.
Cook on low heat while stirring continuously.
Mix 1 tbsp of cornflour into 4 tbsp of milk. Cook while stirring consistently so that no lumps form.
Cook the custard until it is thick enough to coat the back of a spoon.
Cover with a cling film and leave to cool completely at room temperature.
Once cool refrigerate for 1-2 hours until completely set.
Method For The Sponge:
Sift the dry ingredients, set aside.
Cream the butter and sugar until thick and fluffy.
Add the eggs one at a time, make sure to beat well after each addition.
Fold in the flour mixture, then add some milk. Repeat until the flour and milk have been added.
Bake in a preheated oven at 180 degrees C for 25 -30 minutes until a skewer inserted into the cake comes out clean.
For The Glaze:
Combine the ingredients for the glaze in a saucepan.
Cook till smooth. Let cool before using.
Assembling The Cake:
Slice the sponge in half spread with the custard cream, top with the previously prepared ganache.
Buon Appetito!
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