Warm the milk in a saucepan to about 37 degrees Celsius (99 degrees Fahrenheit).

Put the yeast and the warm milk in a bowl and stir the yeast into the milk before adding sugar, salt, eggs, butter, and flour.

Stir the dough until it is smooth and supple.

Line a springform pan with baking paper and press the dough into the pan with your fingers.

Let the dough rise under a tea towel for 30 minutes.

While the dough is rising, put butter and brown sugar in a small saucepan and melt together over low heat, remember to stir the remonce continuously so it becomes a homogeneous mixture.

Set the remonce aside until the dough has finished rising.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).

When the dough has risen, make holes in the dough with your fingers. Put a little water on your fingertips and poke holes in the dough.

Pour the remonce over the cake and make sure it gets well into all the holes.

Put the cake into the oven and bake it for 20-25 minutes in the bottom of the oven at 200 degrees Celsius (392 degrees Fahrenheit) conventional oven.

Take the cake out of the oven and release it from the springform pan. Let the cake cool on a wire rack.

The cake is ready to serve.