For the cabinet pudding, cut leftover sponge cake into cubes, fill up to three quarters in a greased mold sprinkled with powdered sugar.
Whisk the egg yolks, whole eggs, powdered sugar, vanilla sugar, milk and Grand Manier well and empty over the leftover cake. Allow to set in a bain-marie in the oven at 140 degrees for about 1 hour and sprinkle the cabinet pudding with powdered sugar after turning it out.
Preparation Tip:
Also mix a handful of raisins into the mixture for the cabinet pudding.
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