Three lentils: A recipe for sponge cake that is said to be the juiciest in the world

Ingredients

FOR PATISHPANJ
6 eggs
100 g sugar
200 g flour
half a pastry
1 vanilla sugar

FOR THE PATISHPANJ TOPPING
400 ml sweet cream
300 ml condensed milk
800 ml regular milk
FOR COATING
300 g caramel cream

Preparation

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