Separate the eggs, beat the egg whites with 5 tablespoons of cold water until stiff. Sprinkle in 190 g of sugar and salt and continue beating until the egg whites are slightly glossy. Stir in the egg yolks. Sift 60 g flour, 60 g starch and baking powder over it and fold in carefully. Spread the dough in a springform pan (26 cm Ø) lined with baking paper. Bake lightly in the preheated oven at 180 ° C for 25-30 minutes.
Let the biscuit cool on a cake rack for 30 minutes, then carefully remove and let cool down completely.
For the filling, mix the egg yolks with the remaining sugar and vanilla sugar. Sift the rest of the flour and starch over it and stir in. Heat the milk, slowly pour in while stirring. Pour the mixture back into the saucepan and heat while stirring until the cream thickens. Transfer to a bowl, place a piece of cling film on the surface of the cream and let the cream cool.
Chop the chocolate. Heat with cream and butter until the chocolate melts. Let cool for 20-30 minutes while stirring occasionally. Cut the sponge cake into 2 bases. Spread the vanilla cream on the lower base, put the 2nd base on top. Spread the chocolate cream on the surface so that it runs down the edge easily. Let it become solid.
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