Prepare the Cream:
In a saucepan, whisk together 2 eggs, 80 g of sugar, and 40 g of starch.
Gradually add 500 ml of milk while stirring constantly to avoid lumps.
Cook the mixture over low heat, stirring continuously, until the cream thickens. Remove from heat and let it cool down completely.
Make the Cake Batter:
Preheat the oven to 170°C (340°F). Grease a 22 cm (9-inch) mold.
Separate the egg whites and yolks of 4 eggs.
Beat the egg whites with a pinch of salt until frothy. Gradually add 120 g of sugar while continuing to beat until stiff peaks form.
Add the egg yolks one at a time, beating well after each addition.
Mix in 20 ml of vegetable oil and 1 teaspoon of lemon juice.
Sift in 150 g of flour and 1 teaspoon of baking powder, folding gently until combined.
Bake the Cake:
Pour the batter into the prepared mold and bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely.
Prepare the Soaking Syrup:
In a saucepan, melt 100 g of butter over low heat.
Add 8 g of vanilla sugar, 20 ml of rum or cognac, 30 ml of water, and 1 teaspoon of powdered sugar. Stir well until combined. Set aside to cool.
Assemble the Cake:
Once the cake is completely cool, divide it into two layers using a sharp knife.
Brush both layers generously with the prepared soaking syrup.
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