Argentina Caramel Cake with Dulce de Leche

Make the sponge: whisk the egg whites to stiff peaks in a dry bowl. Beat the yolks with the sugar for 3 minutes until thick and creamy. Add the flour and vanilla sugar and mix well.

Mix in the whisked egg whites. Divide the batter between two 20 cm tins lined with baking paper.

Bake the sponge layers for 15–18 minutes at 190°C. Leave to cool. Prepare the cream.

Beat the whipping cream, dulce de leche and cream cheese together in a bowl. Make the syrup by combining the sugar and water in a small saucepan and boiling for 2–3 minutes.

Soak the cold sponge layers with the warm syrup. Spread cream over one layer, place the other layer on top, then cover the whole cake with cream.

Refrigerate overnight until set. Then cover with grated dark chocolate.