Charlotte

For the Sponge Cake

• • --- 4 eggs
• • --- 1 cup (230g) sugar
• • --- 1 cup (230ml) sunflower oil
• • --- 2 tablespoons (20ml) brandy
• • --- 3 cups (450g) soft flour (Farina '00')
• • --- 2 teaspoons (16g) baking powder
• • --- 1 sachet (10g) vanilla powder
• • --- 1 cup (250ml) lukewarm milk

For the Pastry Cream

• • --- 1 ½ liters (6 cups) milk
• • --- 6 tablespoons (120g) sugar
• • --- 6 tablespoons (130g) cornflour
• • --- 2 sachets (2x10g) vanilla powder
• • --- 4 eggs (M)
• • --- ¼ cup (60ml) rosewater

For the Topping

• • --- 1 ½ cups (315g) spoon sweets (walnut, citron, bergamot), finely chopped
• • --- 3 tablespoons (60ml) syrup from spoon sweets
• • --- 3 tablespoons (30g) brandy
• • --- 1 cup (160g) toasted and coarsely ground almonds

For the Cream:

1. 1. The day before, prepare the pastry cream. In a small saucepan, pour 5 cups of milk and heat it over the stove. In a bowl, combine the remaining 1 cup of milk, sugar, cornflour, vanilla, and eggs, and whisk well.
2. 2. Pour half of the warm milk into the cornflour mixture and stir. Place a sieve over the saucepan and strain the egg mixture into it. This way, you'll avoid any lumps or cooked egg.
3. 3. Stir until the cream thickens. Add the rosewater, stir for 2-3 minutes until it thickens well and the cornflour is cooked, then transfer the cream to a 22x28cm rectangular baking dish. Cover the surface with plastic wrap to prevent a skin from forming and let the cream cool. Refrigerate until chilled.

For the Sponge Cake:

1. 1. Preheat the oven to 180°C (fan-assisted) and grease a tall 22cm round baking pan. Line the base with non-stick parchment paper and flour the sides. In a bowl, mix the flour, baking powder, and vanilla. In the mixer bowl, combine the eggs and sugar and beat on medium speed for 5 minutes, until the mixture is fluffy and pale.
2. 2. Reduce the speed to avoid deflating the airy eggs and add the sunflower oil. Add the brandy, then gradually add half of the flour, followed by the milk, and finally the remaining flour. Pour the sponge cake batter into the pan and bake in the preheated oven for 50 minutes. To check if it's baked, insert a wooden skewer into the center of the sponge cake; if it comes out clean, it's ready.
3. 3. Let the sponge cake cool.

For Assembling: