In the sauce pan adding 100g sugar & 30ml water bring to boil in medium heat, dont stir it but you can swirl. When it turns to deep amber color, dark brown turn off the heat

It keeps getting dark, pour 270g temperature room condensed milk in and stir it. Sugar caramel would clump now. Add heavy cream and keep stir constantly. Turn on heat again and simmer for about 5~6 minutes stirring continuously.

Turn off the heat even though the caramel seems still thin. Last, add baking soda, stir until it deflated. If your caramel is too thin, boil it more, if your caramel is too thin, boil it more. Let cool completely. It will be good to make the day before.

Adding 140g caramel sauce, mascarpone cheese, and half heavy cream and mix evenly to loosen cheese and mix until cream homogeneous. Add remaining of heavy cream and mix evenly. Keep in the freezer for 70 minutes until it has thin ice.
It will be better to make it the day before and freeze slightly before use.

Sift cake flour, baking powder into a bowl. Another bowl adding 2 temperature eggs, 80gr sugar and whip at high speed for 6 minutes and then whip at low speed for 2 minutes.

Sift in one-third of the flour into eggs mixture, Mix until it is combined and repeat another ome-third flour into a bowl and whisk. Another bowl mix caramel and sour cream at room temperature or a little warm. After mix it adding baking soda.and stir it evenly

Pour in half of the caramel mixture into batter mixture and mix but mix gently do not over mix. Sift in the remained flour mixture and whisk. Continue pour the remains of the caramel mixture. do not over mix. The technic is. 1/3 Flour →1/3 Flour→1/2 caramel→1/3 Flour→1/2 caramel.

Pouring baking pan 15x5cm round pan, 285gr for each pan. Baked in preheat convection oven at 330 Fahrenheit degree or convectional oven at 350 Fahrenheit degree in 18-20minutes. Cut cakes into 1cm thick for 5 sheets

Whip the caramel cream on medium speed until it's getting thick but still runny (60%). Reserve 200g of the cream for finishing, cover plasticwrap & set it into the fridge. Continue whipping remained cream until it is thick (90%)

Mixing 40g caramel milk into 40g hot water, in a 1:1 ratio. Placed a sheet of cake, Brush caramel syrup on surface make sure it enough, put cream on top and spread 1/2inch thick. Continue do it until the end. Set in the fridge for 10 minutes

Whip reserved cream, whip it until has soft peaks.(80%), Put enough whipped cream to cover 1/3 of the cake. Spread evenly all surface of the cake became smooth. Piping butter cream around the edge on top the cake.

Mixing 20g of fresh cream with the warmed milk caramel at 82 Fahrenheit degree. Pour on top the cake middle of the cake and sprinkle nut on top.