Lingkan Reang
Scald milk, whisk egg yolks and sugar, combine with cornstarch, then cook until thick and chill.
Preheat oven to 350°F, butter an 8-inch pan, and line with parchment.
Heat milk and butter, beat eggs and sugar, then combine with flour and milk.
Bake for 33 minutes until springy, then cool on a wire rack.
Cut the cooled cake, spread pastry cream on one layer, and stack. Chill for 2 hours.
Heat cream, mix with chocolate, pour over cake, and smooth the surface.