Rustic Caramel Drip Cake with Whipped Vanilla Cream & Fresh Berries

1. In a heavy-bottomed saucepan over medium heat, melt the sugar, stirring constantly with a heatproof spatula or whisk. Continue stirring until it turns a deep amber color.
2. Carefully add the butter — it will bubble vigorously. Stir until melted and fully incorporated.
3. Slowly pour in the warm heavy cream while stirring. Cook for another minute until smooth and glossy.
4. Remove from heat and stir in a pinch of salt. Let the caramel cool to room temperature until thickened but pourable.

3️⃣ Whip the Vanilla Cream

1. In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Be careful not to overwhip — it should hold its shape but still look silky.
2. Keep the whipped cream refrigerated until ready to use.

4️⃣ Assemble the Cake 🎂

1. Place one cooled cake layer on a cake stand or serving plate.
2. Spread a generous layer of whipped vanilla cream over the surface, smoothing evenly to the edges.
3. Top with the second cake layer and gently press down to level.
4. For a rustic look, apply a thin coat of whipped cream around the sides (semi-naked style) or press toasted nuts along the edges if desired.
5. Drizzle the cooled caramel sauce over the top, letting it drip beautifully down the sides.
6. Pipe rosettes of whipped cream on top for decoration.

5️⃣ Decorate 🍓🌸