Cream butter, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternate portions with the milk. Grease a box form (approx. 30 cm long; 2 l content). Spread 1/3 of the dough into the tin. Spread half of the caramel confection on top.
Spread 1/3 of the dough on top. Spread the rest of the caramel confectionery on top. Spread the rest of the dough on top. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 50-60 minutes. Let them cool down. Turn out the cake from the tin. Chop the chocolate coatings separately. Melt the dark chocolate coating on a hot water bath. Cover the cake with it. Chill the cake for about 20 minutes. Melt the milk chocolate coating on a hot water bath.
Turn out the cake from the tin. Chop the chocolate coatings separately. Melt the dark chocolate coating on a hot water bath. Cover the cake with it. Chill the cake for about 20 minutes. Melt the milk chocolate coating on a hot water bath. Pour in thick strips over the dark chocolate coating. Leave to dry
waiting time approx. 1 3/4 hours