Veterník (vanilla and caramel cake)

Preparation

1. 1

   Whisk the eggs and sugar with a mixer until the mixture turns pale and triples in volume.

2. 2

   Gently fold in the sifted flour and baking powder with a spatula, without deflating the air bubbles.

3. 3

   Pour into a buttered pan and bake at 180°C for 25 minutes, until a knife inserted comes out clean.

4. 4

   Let cool, then slice the cake into two layers.

5. 5

   Make a vanilla pastry cream, let it cool, then fold in whipped cream to lighten it.

6. 6

   Spread the vanilla cream on the first layer, close with the second layer.

7. 7

   Make a dry caramel by melting the sugar until amber, pour it over the top of the cake, spreading quickly before it sets.

8. 8

   Let cool for at least 1 hour before slicing; the caramel should firm up slightly on the surface.