For the sponge cake and a 24 cm in diameter springform pan:
120 g of all-purpose flour
4 middle-sized eggs
120 g of sugar
For the cream:
300 ml of milk
1 middle-sized egg
80 g of sugar
30 g of starch or flour
50 g butter
150 ml of heavy whipping cream (you can substitute for butter)
8 g of vanilla sugar
a pinch of salt
20 g of icing sugar
For soaking:
3 tbsp of water
2 tbsp of sugar
1 tbsp of cogniac (optional)
For the glaze:
100 g of chocolate
60 g of butter
The cake is 1.2 kg