Add sugar to the egg whites and beat until the whites are white and very thick.

Sift the wheat flour and potato starch through a sieve.

Add the egg yolks to the beaten egg whites and gently mix - you can do this on the lowest speed of the mixer.

Add the flour and gently mix.

Line the baking pan with parchment paper.

Pour in the batter and level the surface.

Bake the sponge cake at 170 degrees (convection) for about 20 minutes - until a dry toothpick comes out.

After baking, cool the sponge cake, then cut it into two layers.

Transfer the dulce de leche to a bowl and add some heavy cream (from the 750 ml) - mix briefly until the dulce de leche becomes more liquid.

Whip the remaining heavy cream until thick.

Add the dulce de leche to the cream and gently mix with a spatula.

Cover the gelatin with a small amount of water (just enough to cover it). Let it sit for 5 minutes to swell, then briefly heat it until it becomes liquid (I put it in the microwave for about 10 seconds).

Add a tablespoon of the fudge cream to the gelatin and mix. Pour this tempered gelatin into the rest of the cream and mix thoroughly.

Place the bottom layer of sponge cake at the bottom of the baking pan.

Soak it with sugar water.

If you like sweeter cakes, you can now spread the top of the sponge cake with the remaining dulce de leche from the can.

Spread about half of the dulce de leche cream over the sponge cake.

Place the second cake layer and soak it as well.

Spread the rest of the cream and level the surface.

Refrigerate the cake for several hours - so that the cream sets.

Before serving, you can drizzle the top of the cake with a little caramel sauce.