In a mixer fitted with a whisk, combine the eggs with the caster sugar, salt and vanilla paste on the lowest setting for approximately 3 minutes.
Continue by adding the cream, then the flour and the baking powder (sifted together) and finally, add the 45°C melted butter.
Remove to a stainless steel bowl, then rest for at least one hour.
Butter and flour the tin, pour in the mixture, then bake in a fan-assisted oven at 145°C for approximately 45 minutes.
When removing from the oven, turn out from the tin onto a wire rack and leave to cool.
Decorate the cooled cakes with a sprinkling of icing sugar and vanilla powder.