Cheese cream cake made from sponge cake with caramel

Prepare the dough

1. Beat the eggs with the sugar and the vanilla sugar until fluffy.
2. Mix the flour with the cornstarch and baking powder and fold into the egg mixture.
3. Half the dough and stir in the cocoa powder in one half.
4. Den the Fill in the light dough and spread the dark dough on top in a pattern.
5. Bake the dough at 180 degrees for approx. 25 minutes.
6. Tap the finished sponge cake out of the springform pan and let it cool down.

Prepare the topping

1. Whip the cream with the cream stiffener.
2. Stir in the icing sugar with the cream cheese.
3. Place the sponge cake back into the springform pan and spread the cream on top.
4. Heat the caramel candies slightly, roll them out and model a leopard pattern out of the caramel candy mixture ( dark-light ).