Caramelize 3 1/3 tbsp (50 g) sugar in a tray on low heat. Beat the eggs to foam in a deep bowl and add 2/5 cup (100 g) sugar, plus 1 pinch of salt. Next, add the baking powder and melted butter.
Pour half of the resulting mixture into the tray with the caramelized sugar and put it to bake in the oven at 428°F (220 °C) for 10 min.
Once baked, transfer the layer to another tray and once again caramelize 3 1/3 tbsp (50 g) sugar. Wait for the caramelized sugar to cool and pour in the rest of the mixture to it. Let this layer bake at 428°F (220 °C) for 10 min.
Put 4/5 cup (200 g) sugar on low heat with 2/5 cup (100 g) water. Let it boil until the sugar melts and sharbat thickens.
Pour half of the resulting sharbat carefully over one of the layers so it gets soaked fully and evenly. Pour the confectionery cream on top. Next, place the other cake layer and distribute the rest of the sharbat on it.
Leave it for 30 min. in the fridge before serving.