Salted Caramel and Milk Chocolate Cake with Salted Caramel Cream from Lamingtons & Lemon Tart by Darren Purchese

Ingredients

• 2 gold-strength gelatine leaves (4 g/¼ oz), soaked and drained
• 165 g (6 oz) unsalted butter
• 160 g (5½ oz) caster (superfine) sugar
• 120 ml (4 fl oz) thickened (whipping) cream
• 120 g (4½ oz) cold unsalted butter, diced
• 1 tablespoon liquid glucose
• 1 vanilla bean, seeds scraped
• 1 teaspoon salt
• 210 g (7½ oz) plain (all-purpose) flour (cake or soft flour if you can find it)
• 1 teaspoon bicarbonate of soda (baking soda)
• 2 eggs
• 120 ml (4 fl oz) full-cream (whole) milk
• 120 g (4½ oz) milk chocolate, roughly chopped
• Dutch (unsweetened) cocoa powder for dusting