INGREDIENTS
FOR SPANDSPAN
– 6 eggs
– 100 g sugar
– 200 g flour
– half a pastry
– 1 vanilla sugar
FOR TOpping THE SPANDISPAN
– 400 ml of sweet cream
– 300 ml of condensed milk
– 800 ml of regular milk
FOR COATING
– 300 g of caramel cream
PREPARATION
Beat egg whites and gradually add sugar and vanilla sugar. When they are well beaten, add egg yolks one by one, mix and slowly add flour mixed with baking powder.
When you add the flour, turn off the mixer to the lowest speed and just mix gently. Pour the mixture into a pan lined with parchment paper and bake for about 20-25 minutes at 180 degrees. Let the sponge cake cool a little, then take it out of the pan and pierce it in several places with a knife.
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