How to cook
Put 1/2 cup of sugar to caramelize, while also adding a little water to liquefy the caramel. Once you get a nice golden color, add 2/5 cup (100 ml) of cream and stir until completely dissolved into a homogeneous mixture.
Leave it to cool and then beat with 2 eggs, 1/2 of the flour and baking powder using a mixer. Beat the other 2 eggs separately with the mixer into a smooth cream with the remaining sugar, then add the remaining cream, baking powder, flour and vanilla.
For the glaze, caramelize 1/3 cup sugar and gradually mix the caramel with 2/5 cup (100 ml) of milk or cream, in which you've dissolved 1 tbsp flour. Stir until the glaze boils and remove from the heat.
In an oiled cake form, pour in the first mixture, and the second on top of it. Put it to bake in a preheated 338°F (170 °C) oven with only the bottom element turned on initially. Once the caramel cake rises, turn on the top element.
Pour the glaze over the baked and cooled caramel cake and then serve.