Beat 150 g of the sugar, 6 eggs and glucose together in a container placed in a big pot with warm or hot water. The heat will allow the sugar to melt as the mixture is beaten
The mixture should appear frothy and foamy, such that when a portion of the mixture is taken out and dropped back, it floats on the surface and does not sink.
Add finely sieved flour, coco powder, baking and 20 g of corn flour powders to the foamy mixture, just a little by little, while mixing the ingredients with hand.
Grease a micro ovenproof dish with oil and pour the cake mixture. Bake in a micro oven for 10 minutes at medium high temperature. You can use a baking tray and instead bake in an oven at 180 degree Celsius for 15-20 minutes.
Now to prepare the cake cream, beat 600 g of butter, icing sugar, 1 egg white, 10 g of milk powder and a few drops of vanilla essence. Beat for 30 minutes so that a soft cream forms. Keep in a freezer for an hour or so. The cake cream is ready to spread all over the cake for decoration.
Meanwhile, prepare the pastry cream: Mix the remaining 100 g of milk powder and 30 g of corn flour with 100 g of water. Set this mixture aside.
In a separate pan, boil 100 g of the remaining sugar in 300 g of water. When the water starts to boil, add the milk, corn flour and water mixture slowly to the pan, a little at a time. Stir continuously.
When the mixture thickens, add the remaining 30 g butter and a few drops of vanilla essence.
Pastry cream is ready to be spread inside the cake.
When the cake has been baked, slowly transfer it out from the dish on to a serving tray. Slice the cake laterally and carefully so that no cracks form.
Lift the top slice carefully and set aside. Spread the pastry cream all over the bottom slice. Place the other slice on top and cover the cake completely with the cake cream. Decorate as preferred.