Wet milk cake with caramel sauce

preparation

First put the eggs, sugar and vanilla sugar in a large bowl and beat everything well until foamy.
Then gradually fold the flour and baking powder into the mixture by hand using a dough scraper.

Now prepare a rectangular casserole dish with baking paper on the bottom.
Pour in the dough and bake at 170°C top/bottom heat for approx. 25-30 minutes.
Allow the base to cool.

Then briefly stir the milk, cream and sugar together and place in the fridge.
For the caramel sauce, melt the sugar in a saucepan over medium heat, add 1 tablespoon of butter and then carefully add the cream little by little.

Let everything simmer for a few minutes until the sauce thickens, set aside and allow to cool.
Remove the base from the tin, remove the baking paper and put the base back in the tin upside down. Prick
holes in it with a fork.

Spread the milk mixture evenly over the sponge cake.
Now spread the caramel sauce with a palette (if you don’t have a palette, you can use a tablespoon).
Place the cake in the fridge for 1-2 hours.