400ml cold heavy cream
3 tbsp powdered sugar
1 tsp vanilla bean paste or extract
For the Caramel Sauce:
200g granulated sugar
90g unsalted butter, room temperature
120ml warm heavy cream
Pinch of salt
Topping & Decoration:
Blackberries, cherries, strawberries, red currants
Edible flowers (optional: chamomile, pansies)
Whipped cream rosettes
Caramel shards or spun sugar (optional)
Golden plums or small apples (optional for color)
Toasted chopped nuts (optional, for sides)
Instructions
1. Make the Cake:
