Rustic Caramel Drip Cake with Whipped Vanilla Cream & Fresh Berries

• 200 g granulated sugar
• 90 g unsalted butter (room temperature)
• 120 ml heavy cream (warm)
• Pinch of salt

🍒 Topping & Decoration:

• Blackberries, cherries, strawberries, red currants
• Edible flowers (e.g., chamomile, pansies)
• Whipped cream rosettes
• Caramel shards or spun sugar (optional)
• Golden plums or small apples (optional, for color)
• Chopped toasted nuts (optional, for sides)

Instructions

1️⃣ Make the Cake Layers

1. Preheat oven to 170°C (340°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy — about 2–3 minutes.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Add this to the butter mixture in two additions, alternating with the milk, mixing gently until combined. The batter should be smooth and velvety.
5. Divide the batter evenly between the pans and smooth the tops.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden and springy.
7. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

2️⃣ Make the Caramel Sauce