Beat eggs, sugar and vanilla sugar vigorously with a mixer until a thick cream is formed. Mix flour, pudding powder and baking powder, sifted add to the egg cream and continue beating until everything has a creamy consistency. Pour into a mold or onto a baking sheet and bake at 180° in a preheated oven for about 15 minutes on the baking sheet or up to 30 minutes in a baking pan. Test with chopsticks! Let cool down! For the tray, cut the base in half vertically, for the pan, cut in half horizontally. Soak the gelatine in a little water.
Mix the starch in a little cold milk until there are no lumps. Boil the milk with the sugar, stir in the mixed starch and boil well. Be careful, it can burn! Stir the gelatine into the slightly cooled mass, add the mascarpone by the spoonful and stir everything into a homogeneous cream. Stir in the honey and lemon juice. For the milk slice, place a cake ring around one base and spread the cream on top, then place the lid on top.
For the Maxiking slice, spread half of the cream on the bottom cake layer, sprinkle evenly with cookie crumbs until none of the cream is visible. Carefully spread the rest of the cream on top and place the lid on top. Cover the well cooled cake with a chocolate icing.