Separate the egg whites from the yolks into separate bowls.
Beat the egg whites with a mixer, while gradually adding the sugar and vanilla. Beat to hard snow and then add the yolks 1 by 1. Continue beating until you obtain a homogeneous, smooth mixture.
Add the flour with baking powder. Stir with a stirrer until the mixture absorbs the flour. Pour it into a rectangular tray, covered with baking paper. Bake about 40 min. at 356°F (180 °C).
Once the cake layer is baked, remove from the oven and poke holes with a fork.
Take it out of the tray and remove the baking paper.
Pour the cream into a container and put it on the stove. Stir nonstop and once warmed, pour it into the tray in which you baked the cake layer, then place the actual cake layer on top.
Pour 1 2/3 cups (400 ml) of the milk into a pot and put on the stove. Add the powdered dry milk while stirring nonstop, then gradually add in the remaining milk as well. Once heated, soak the cake layer in the tray with it.
Leave the cake to absorb all of the milk and cool well.
Serve it cut into slices, with the caramel topping or other desired topping poured over it.