Split the vanilla bean lengthwise and scrape out the seeds.

It's important that it doesn't burn, so use a thick-bottomed pot.

Put milk and eggs in the pot and whisk together with a whisk/spatula.

Add sugar and cornstarch to the pot along with the vanilla seeds and the rest of the bean.

Now it requires a bit of patience: Turn the heat to medium (8 out of 14 on my stove) and stir with a spatula. It takes some time and you need to remember to stir continuously, reaching the edges of the pot to prevent it from burning.

Continue for about 20 minutes and slightly increase the temperature at the end (10 out of 14 on my stove).

Now it needs to cool down. Put it in a container with tightly fitting plastic wrap directly on the custard to avoid it forming a skin due to condensation.

Cool it in the refrigerator and whisk it through before use.

Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) (conventional oven).

Start by separating the eggs into yolks and whites in separate bowls.

Add sugar to the yolks and whisk them until fluffy and foamy (egg yolk mixture) with an electric mixer/whisk.

Add baking powder and flour to the egg yolk mixture. Ensure it passes through a sieve so that no lumps are formed. Mix it well.

Whisk the egg whites until stiff with an electric mixer. You should be able to turn the bowl upside down without the whites falling out.

Fold the stiff egg whites into the mixture gently to avoid deflating the air out of the batter.

Spread the batter in a rectangle on a piece of baking paper - the size should be approximately 40 x 15 cm.

Place the base in the oven and bake for about 12-14 minutes. It should take on a slight color.

Let it cool down.

Chop the prunes into smaller pieces.

Put them in a pot with water and sugar and bring to a boil.

When it boils, reduce the heat to low and let it simmer for about fifteen minutes.

Make sure to stir occasionally to prevent it from burning.

Remove from heat, put it in a container with a lid, and let it cool.

Pour the whipping cream into a bowl and whip it until it forms stiff peaks.

I always use a whisk and do it by hand. I don't want it to split or overwhip.

In general, you should whip it less than you expect. This is because the cream continues to "work" after you've finished, so it should just-and-just turn into stiff peaks, and it will usually be perfect when you need to use it.

Trim the edges of your sponge cake base so that they are neat as well.

Spread a strip of prune compote down the middle.

It can be advantageous to put your custard and whipped cream in a piping bag.

Whisk the custard well and spread it over the compote.

Spread the whipped cream on the cake.

First alongside and on top of the custard.

It's advantageous to spread it lengthwise.

The Goose Breast can have a somewhat "triangular" shape; the most important thing is that it's tall in the middle and less tall at the sides.

Refrigerate while you work with the marzipan. This makes it easier to handle as it becomes a bit firmer.

Dust the countertop with powdered sugar to prevent the marzipan from sticking.

Roll out the marzipan on the countertop with a rolling pin until thin.

Now lay the marzipan over the cake. Do this carefully and trim any excess marzipan.

Melt the chocolate in the microwave and put it in a small piping bag/squeeze bottle.

Decorate the top of the Goose Breast with chocolate stripes.

Refrigerate for 10 minutes to let the chocolate set.

Trim the ends of the Goose Breast and cut it into slices of your preferred thickness.

I got about 8 pieces out of it.

Bon appétit.