Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease an ovenproof dish (approx. 17 x 23 cm). Separate the eggs for the sponge mixture. Beat the egg whites until stiff, finally add 1 pinch of salt and 75 g sugar. Stir in the egg yolks one after the other. Mix flour and baking powder. Sift over the egg mixture and fold in. Stir in 80 g cream. Smooth the mixture in the tin and bake in a hot oven for about 25 minutes.
For the icing, mix 120 g cream, condensed milk and sweetened condensed milk with the whisks of the mixer for about 2 minutes. Remove the sponge cake from the oven and prick with a wooden stick at a distance of approx. 1 cm. Spread the icing on the cake by the spoonful. Leave to cool, chill for about 2 hours.
For the caramel, caramelise 100 g sugar until golden brown. Add 100 g cream and simmer until the caramel has dissolved. Cut the cake into pieces and spread the caramel on top. Chill for about 1 hour.