How to make
For the layer, separate the egg whites from the yolks. Beat the whites with 1/2 the sugar to stiff tips, beat the yolks with the remaining sugar and the vanilla. Then add the milk and oil to the yolk mixture and stir again.
Sift the flour with the baking powder and add it to the mixture, while beating with the mixer nonstop. Add the egg whites to the mixture in several lots, while staring carefully, so that the mixture remains fluffy.
Pour the prepared mixture into a baking form in which you've laid out baking paper ahead of time. Bake the cake layer in a preheated 390°F (200°C) oven for 10 min., then lower the temperature 360°F (180°C). The result is a very fluffy layer that can also be served as its own cake.
For the cream mixture, heat 2 cups (500 mL) of the milk and sugar on the stove until boiling. Dissolve the starch in the rest of the milk. Beat the yolks and add them to the milk and starch mixture (optionally you can strain the entire mixture to avoid having unbeaten lumps of yolk in the cream).
Then pour the mixture in a thin trickle to the boiling milk, while stirring nonstop to prevent lumps. Soak the gelatin in 3 1/3 tbsp (50 ml) cold water and leave it to swell, then add it to the hot cream. Leave the prepared cream to cool, then add 2 cups (500 mL) beaten confectionery cream to it. The resulting cream mixture is incredibly airy.
Now it's time to assemble the cake. To do so cut the cake layer into 2 parts. Put the 1st in a cake form and smear it with the jam, then pour on the cream, place the 2nd layer on top and repeat.
Optionally, decorate the prepared cake with melted chocolate and leave it to harden for at least 4 hours in the fridge.
Enjoy!
