Step 1: Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined.
6. Divide batter evenly between the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Pastry Cream

1. In a saucepan over medium heat, whisk together milk, sugar, and cornstarch until dissolved.
2. In a separate bowl, whisk egg yolks. Slowly pour a small amount of the warm milk mixture into the yolks, whisking constantly (to temper them).
3. Pour the egg mixture back into the saucepan and cook over medium heat, whisking continuously, until thickened (about 2-3 minutes).
4. Remove from heat, stir in vanilla extract and butter, and let cool completely.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate. Spread an even layer of pastry cream on top.
2. Place the second cake layer over the pastry cream. Spread the remaining pastry cream on top.

Step 4: Caramelize the Sugar Topping

1. Sprinkle ½ cup granulated sugar evenly over the top of the cake.
2. Using a kitchen torch, caramelize the sugar until golden and crisp. Let it harden before serving
   • • No torch? Place the cake under the broiler for 1-2 minutes, watching closely to prevent burning.