Grease and line a baking tray with parchment paper.

Preheat oven at 170°C for 10-15 mins.

In a bowl, add dry ingredients – all-purpose flour, baking powder, baking soda, salt and mix well. Alternatively, sieve it well so that everything is mixed well. Set aside.

In another bowl, add butter (at room temperature) followed by caramel syrup (check notes for the recipe) & brown sugar and whisk well until both are combined. Add milk and thick curd followed by vanilla essence and whisk well again until everything is mixed well. It is okay if the mixture looks curdled.

Add the dry ingredient mixture to this wet mixture and fold the flour in. If it looks lumpy, that is okay. Whisk on high speed for 3-4 mins until the mixture looks lights and airy.

Pour the batter into the lined baking tray and bake in a preheated oven at 170°C for 35-40mins or until a tester comes out clean. Let the cake completely cool down before inverting into a plate.

If using whipping cream, whip it on high for 4-5 mins or until there are stiff peaks. If using non-diary whipping cream powder, follow the instructions on the package (check notes below for tips) and whip on high for 3-4 mins until there are stiff peaks. Add 1 teaspoon of salted caramel sauce and whisk again.

Spread a layer of cream evenly on top of the cream, working your way through a palate knife. Apply the cream on the sides of the cakes too. Add 1.5 teaspoon of salted caramel sauce on top and spread it evenly.

Decorate the rest of the cream around the cake as desired. Sprinkle some silver balls on top.

Cake is ready to be served. Store in an airtight container in refrigerator for a shelf life of upto a week.