Tender three-layer cake: the dessert that melts in your mouth

Ingredients:
Custard: 2 eggs 15 g of vanilla sugar 150 grams of sugar 50 grams of flour 600 ml of milk 180 g of butter at room temperature Sponge cake: 150 grams of flour 10 g of cornstarch 10 g of baking powder 4 albums A pinch of salt 120 grams of sugar 4 eggs egg yolks 20 ml of vegetable oil Moist: 50 grams of white chocolate 80 ml of hot milk

Preparation:
1. Cream: in a saucepan mix the eggs with the sugar and flour. Then add the milk and let it thicken, set aside. Let it cool and add the butter later.
2. Cake: mix the flour, starch and yeast. Separately, beat the egg whites with the sugar then add the yolks. Mix the two compounds and also add the oil. Pour everything into a mold and bake at 170° for 40 minutes.
3. Wet: melt the white chocolate with the hot milk.
4. At this point, assemble the cake.