Addictive Milk Caramel Cake (Russian Golden Key Cake)

Please turn on the caption in your language for translation.
Japanese cakes are elegant and simple,
French cakes are like petite art.
Any cake in Italy tastes great.
British or American cakes are bold but have a unique and deep taste.
What about Russian cakes?
They have very beautiful and colorful layers.
From a long time ago, I have been so happy just looking at the pictures of Russian cakes.
The Russian cake I saw has several layers of sheets and flavor and color layers inside the cake.
It's full and looks really good.
However, I wasn't familiar with the recipe, so I have always enjoyed it with my eyes.

I inspired by a Russian-style Golden Key cake.
At a glance, I thought I wanted to make this gorgeous cake.
I’ve read that the Golden Key Cake tastes like 'Golden Key candy' in Russia.
I looked for it, it is a milk caramel.
And, the special sponge sheet made by the new method (for me).
I had an intuition that it must be delicious.
And on this cake sheet, ‘Dulce de Leche’ (Argentine caramel meaning sweet milk), sour cream, and baking soda are mixed to make the foam rise.
Mix it into that batter. After baking, it has a really ‘spongy’ texture.
If the Genoise is like an artificial sponge, this sheet is like a natural sponge.
Do you see what I mean?

However, I say my cake is similar to that.
The reason is the caramel that is cooked for half day with milk, sugar, and baking soda, called 'Dulce de Leche'. I can’t get this caramel.
It's so delicious, but it takes too long to make…
You have to make this caramel by simmering milk, sugar, and baking soda for several hours stirring almost constantly.
There is another way to bake condensed milk in a water bath in the oven for 1-2 hours.
Or simmering the can of condensed milk into the water pot for 3 hours.
Oh…., it takes too much time for me. I simply tried to make caramel with only condensed milk on the stove. I have failed many times. It should be a little soft, but it turned into caramel candy directly.
At the end of my deliberation, I decided to cook condensed milk and fresh cream after browning with sugar caramel. It takes around 10 to 15 minutes.
But the taste is!! It's very dangerous! Because It is very addictive. (Once you make it, you keep eating it!). But I can’t say it is the same as the Carmel but similar. Because I have never tasted Dulce de Leche.
Someday, I will definitely make the original one.

Please watch this dessert video and make it, by all means.

Ingredients

♥ ︎Milk caramel
100g sugar
30g water
270g condensed milk
120g fresh cream

♥ ︎ Sponge sheet (You can bake it with one 15 x 5cm round pan or divide it into two.)
125g soft flour
4g baking powder
2 eggs
145g milk caramel
130g sour cream (Greek yogurt and 1 teaspoon of vinegar can be substituted)
3g baking soda

♥︎ Whipped cream
140 g milk caramel
140 g mascarpone cheese
350g heavy cream

♥︎ Caramel syrup
Milk caramel 40g : hot water 40g = 1:1

♥︎ Caramel glaze
Warm milk caramel 60g
1 Tbsp of fresh cream (20 g)
Mix and Cool to 28℃ before use.

♥ ︎ Garnish
90g finely chopped hazelnuts (walnuts or peanuts are also possible)
Prepared by baking for 6 minutes in an oven preheated to 160 ℃