Add the sifted starch and flour, stir well. Add the mixture to the milk while stirring nonstop. Once thickened, remove from the stove and cover with plastic wrap.
For the cake layers: Beat the eggs with the sugar to fluffy cream. Add the vanillas, sifted flour and stir well. Pour the mixture into a 9 1/2″ (24 cm) diameter form, laid out with baking paper. Bake in a preheated 356°F (180 °C) until ready.
Cut the cooled layer into 2 equal-sized ones horizontally. Make the syrup by mixing the products for it on the stove and once boiling, remove and leave it to cool.
Pour 1 of the layers with part of the syrup and distribute the cream over it. Place the 2nd layer on top and pour on the rest of the syrup.
For the ganache: Put the products for it in a stove. Put it on low heat and stir nonstop until the chocolate melts. Leave it to cool and pour it over the assembled cake.