German Cake

• ½ cup sunflower oil
• ½ cup of milk

Powdered sugar

For the cake: In a bowl, beat the eggs and granulated sugar well. Then add the milk, sunflower oil, and yogurt in that order, beating until all ingredients are well combined. In a separate bowl, mix the flour, baking powder, and vanilla. Sift the dry ingredients into the egg mixture. Using a spatula, fold in from the outside inwards. Line the bottom of a 24 cm springform cake pan with parchment paper and pour the prepared cake batter into it. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes.

For the cream: In a saucepan, whisk together the milk, granulated sugar, flour, cornstarch, and egg yolks. Place the saucepan on the smallest burner over medium heat and cook, stirring constantly, until thickened. Once it reaches a custard-like consistency, remove from heat, add the butter and vanilla, stir, and transfer to a mixing bowl to cool. Cover the custard with plastic wrap and let it cool at room temperature, then refrigerate until chilled. In a separate mixing bowl, whisk the cream until it becomes frothy and firm. Refrigerate until chilled.

To assemble: Combine the whipped cream with the cooled pastry cream and mix with a spatula. Cut the cooled cake horizontally in half. Spread apricot jam over it. Spread pastry cream over the jam, completely covering the base of the cake. Using a knife, slice the top of the cake without cutting through it completely. Then, place the slices on top of the creamed cake to form a lid. Finally, sprinkle generously with powdered sugar and serve.