Juicy Charodeika Cake Without Soaking

In a bowl, combine eggs, sugar, and salt, beating until fluffy and light.

Sift in the flour, add vanilla and baking powder, and pour in the vegetable oil. Mix the batter until smooth and lump-free.

Line a 25×30 cm baking pan with parchment paper, pour in the batter, and smooth it out. Bake the sponge cake at 180 °C for 15 minutes. While it cools, prepare the custard.

In a saucepan, mix sugar with flour, gradually pouring in the milk while stirring.

Heat over medium heat until boiling and thickening, stirring constantly. As soon as the custard thickens, remove from heat.

Add butter to the hot mixture, let it melt, and stir thoroughly.

Divide the custard into three parts. Trim the edges of the sponge cake and cut it into 4 equal rectangles. Spread warm custard over each layer.

For the glaze, warm the milk with vegetable oil in a small saucepan. Add chopped dark chocolate and melt until smooth.