Misérable (cake)

Instructions

1. Preheat the oven to 180 °C and butter a 22 cm round tin.
2. Whisk the eggs with the sugar until the mixture turns pale, then fold in the sifted flour, cornflour and baking powder.
3. Pour the batter into the tin and bake for 20 minutes, until a skewer comes out clean. Let it cool slightly.
4. For the custard, heat the milk with the vanilla, then whisk the yolks, sugar and cornflour, and pour the hot milk over them while stirring.
5. Return everything to the pan and cook over low heat, stirring until thickened, then add the butter and coconut.
6. Split the sponge in two, spread the bottom with custard, close it up and coat the top with the remaining custard.
7. Sprinkle with coconut and flaked almonds, then brown for 5 minutes under the grill.
8. Let it rest in the fridge for 2 hours before slicing.