Mix flour and baking powder in a large bowl and keep it aside.

With an electric blender, blend eggs and sugar together at medium speed till it gets frothy, around 10 minutes. More frothy it is, softer and moister your cake will be.

Add vanilla essence and blend for a minute.

Combine both mixtures and mix them well with a spatula till everything is mixed. Do not use blender, if you must only mix it, do not over blend.

Preheat oven at 175c/350f, grease two 8/9 inch pans with butter or line them with butter paper.

Divide batter equally in two pans and bake for 12 – 15 minutes or until toothpick inserted into the cake comes out clean. Remove it as soon its cooked, do not overcook or your sponge will be dry

Take the sugar syrup and brush it over the cake sponges and let it cool.

Once its cool, flip the side of the cake and put it on the plate, brush the other side with the syrup too, repeat it for the other side of the cake.

Take half the cream and add half can of caramel condensed milk in it. Blend it with the electric blender till its medium soft. Put it over the cake and as much as you like.

Sprinkle some caramel crunch over it and nuts (optional), put the other half of the cake over it.

In the remaining cream add the rest of the condensed milk and blend till it becomes hard.

Apply generously over the cake and onto the sides. When its done, sprinkle caramel crunch over it and nuts if you like.