How to cook
Beat the eggs with the sugar, add the oil, milk and the sifted dry products at the end.
Stir and pour into an 11 3/4″ (30 cm) tray with baking paper. Bake at 356°F (180 °C).
Once the layer cools, cut it in 2, cut out round shapes with a glass.
For the cream, dissolve the pudding in part of the milk, put the rest with the sugar on the stove. Once boiling, pour the pudding in in a thin trickle. Boil until thickened.
Let it cool and add the butter, beat to a fluffy cream.