Recipe for Apricot Squares with Pastry Cream

Preparation of pastry cream: Bring the milk to a boil with the vanilla sugar. In a bowl, whisk the egg with the sugar, then add the cornstarch. Add the milk while mixing, then return everything to a boil for 1 minute while stirring. Cover with plastic wrap and store in the refrigerator.

Preparation of the cake Whisk the egg and sugar until light and fluffy. Add the yogurt and oil, then the flour, salt, almond powder, and baking powder.

Grease the mold and line it with a sheet of parchment paper in a mold approximately 8x8 inches. Preheat the oven to 180°C (350°F). Pour the pastry cream into a piping bag. Pour the batter into the mold and create a grid with the pastry cream. Place half an apricot in the center of each square. Sprinkle the edges with sliced almonds. Bake for about 30 minutes.