Homemade Eskimo Cake

Whip the eggs with sugar and a pinch of salt until pale and fluffy, sift in the flour with baking powder and cocoa in 2 batches, folding gently with a spatula to prevent the batter from deflating. Pour in the water, mix slightly, transfer to a 22 cm baking pan, and bake at 180°C until a toothpick inserted comes out clean.

For the cream, combine all ingredients (milk, sugar, egg, starch, vanilla sugar) in a saucepan, whisk until smooth, and cook over low heat, stirring constantly, until thickened without bringing to a boil. Remove from heat, cover with plastic wrap pressed directly onto the surface, and let cool.

Beat the butter with condensed milk until light and fluffy, combine with the cooled cream, and mix thoroughly.

Cut the sponge cake in half, soak with a mixture of condensed milk and water, spread half of the cream, top with the second half of the cake, and chill in the refrigerator for at least 4 hours.