Caramel Cake with Fruit and Caramel Sauce

Caramel Sauce

• 250 g granulated sugar
  or Demerara sugar
• 220 g double cream
• 1030 g water
• 1 tsp lemon juice (see tip)
• 30 g unsalted butter, cut in 1 piece (6 cm x 4 cm x 1 cm)
• 15 g vinegar

Cake

• 3 medium eggs
• 80 g caster sugar
• 120 g unsalted butter, soft
• 120 g milk
• 1 tsp natural vanilla extract
• 200 g plain flour
• 1 tsp baking powder

Topping

• 300 g double cream
• 30 g caster sugar (optional)
• 1 tsp natural vanilla extract (optional)
• 150 g fresh raspberries
• 150 g fresh blackberries
• 150 g fresh blueberries
• mint leaves, for garnishing