Pastry cream: mix the egg yolks, condensed milk, cornstarch, sugar and vanilla sugar in a saucepan.
Pour in the milk and cook over the heat, stirring constantly until it thickens.
Incorporate the butter and let cool to room temperature.
Base: beat the egg yolks with the sugar, salt and oil. Then add the milk.
Add the sifted flour and yeast.
Separately, beat the egg whites with a little vinegar and gradually add the sugar.
Mix the two mixtures and pour them into a mold covered with baking paper.
Bake at 170° for 20 minutes.
Finish the cake and overlap the previous pastry cream.
Ganache: melt the chocolate and cream together in the microwave, then use this mixture to cover the top of the cake.
Store in the refrigerator for at least 4 hours, then serve.

Pastry cream: mix the egg yolks, condensed milk, cornstarch, sugar and vanilla sugar in a saucepan.
Pour in the milk and cook over the heat, stirring constantly until it thickens.
Incorporate the butter and let cool to room temperature.
Base: beat the egg yolks with the sugar, salt and oil. Then add the milk.
Add the sifted flour and yeast.
Separately, beat the egg whites with a little vinegar and gradually add the sugar.
Mix the two mixtures and pour them into a mold covered with baking paper.
Bake at 170° for 20 minutes.
Finish the cake and overlap the previous pastry cream.
Ganache: melt the chocolate and cream together in the microwave, then use this mixture to cover the top of the cake.
Store in the refrigerator for at least 4 hours, then serve.