Separate the eggs, beat the egg whites until stiff. Mix the egg yolks with the sugar until creamy white. Add the cream and stir. Mix with the remaining ingredients to form a very viscous dough. Fold in the egg whites. The dough should now be viscous, like normal sponge cake dough.
Line the bottom of a springform pan (26 cm) with baking paper. Greasing and dusting is not enough here. Pour the dough into the mold and bake at approx. 170 ° C for about 50 minutes.
Then spread a thin layer of milk onto the still hot cake and dust with powdered sugar.
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