Bake the spongecake... Use any recipe you like. (The baking sheet should be 24 x 27 cm). After the cake is baked, peel off and remove the browned parts.

Make the custard creme: In a bowl, add egg yolks and sugar. Use a whisk and beat well until white. Next, add the powdered ingredients and mix. Add 2 tablespoons of milk from the quantity listed above, and mix.

Heat the rest of the milk until just before it starts to boil and add bit by bit to the bowl. Return the mixture to a pot through a strainer.

Over medium heat, use a wooden spatula to continuously mix. (1-2 minutes after it begins to boil.)

Pour into the bowl and wrap. (Tightly wrap the cream! Cover the cream with plastic wrap).

Once it's cooled, change the bowl and, using a whisk, whip in the vanilla extract and Kirsch.

For the filling creme, whip together the ingredients marked ●.

Keeping the milk carton in place, drop 2 or 3 times from a height of about 20 cm to settle the filling. Tightly wrap and cool completely in the refrigerator. (I cooled it for 9 hours this time.)