Froth glairs, add sugar and still froth. Add yolks and froth. Add flour and baking powder. Mix gently. Pour pastry into greased rectangle form and bake for 25 minutes at 340 degrees F (170 degrees C). Cool and drip with punch.
Boil sweet milk for 3 hours in can until it changes to caramel. Cool a little and pour onto the sponge-cake. Put biscuits dripped in punch on the caramel and then whipped-cream with vanilla sugar and powdered sugar. Pour on the top setting jelly, melted earlier in 3 cups of hot water.
Cool in fridge.