For the cake;
1.5 cups sugar,
1.5 cups flour,
2 packets of vanilla sugar,
1 wipe teaspoon baking powder,
1 pinch of salt,
1 teaspoon of butter to grease the baking dish.
For its sherbet;
3 glasses of milk,
2 packs (400 ml) cream,
1 cup of powdered milk.
5 tablespoons of sugar (brown sugar if possible),
1 tablespoon of butter,
1 package (200 ml) cream,
1/2 cup of milk.
Separate the whites and yolks of the eggs (not even 1 drop of yellow in the whites),
Beat the egg whites with the addition of a pinch of salt until they are like snow,
Add sugar and 5 min. whisk more,
Whisk the yolks in a separate bowl,
Continue whisking by gradually adding the yellows to the whites,
Slowly add the flour, baking powder and vanillin and mix with a spatula until smooth (without extinguishing the foam),
Grease a 22 * 22 cm diameter 8-9 cm deep baking dish,
Pour the cake mixture into the tray,
Bake in the oven preheated at 160 degrees until the toothpick comes out clean (if the toothpick is smeared with dough when you insert the cake toothpick and it is not cooked yet),
After the cake cools down, whisk the milk and milk powder for the sherbet in a deep bowl until it froths.
Add cream and drink it for 2 minutes. whisk more,
Pour the sherbet (we do not cook) over the cake,
After the cake sherbet is completely drawn, peel off the foams with your hand,
For caramel, take butter and sugar in a large pan and put it in the smallest compartment of the stove,
Wait until the sugar melts and turns into a brown liquid without mixing,
Slowly add cream and milk and whisk the caramel quickly (sugar may solidify at this stage, it will melt as it is cooked),
Mix and cook until it gets a dark caramel consistency,
Pour caramel syrup on the cake,
Let it rest in the fridge for 2 hours and serve.