Salted Caramel Drip Cake

Method

1. Make the brown butter: melt 300g butter in a saucepan over medium heat until it turns amber and smells nutty (about 8 minutes). Pour into a bowl and chill until solid.
2. Preheat oven to 170°C (150°C fan). Grease and line three 20cm round tins.
3. Cream the solidified brown butter with the sugar until fluffy. Add eggs one at a time. Fold in flour, baking powder, milk, and vanilla.
4. Divide between tins. Bake for 30 to 35 minutes. Cool completely.
5. For the caramel: heat sugar in a clean pan without stirring until it turns deep amber. Remove from heat, carefully whisk in butter, then cream. Add salt. Cool completely.
6. For the buttercream: beat butter until pale. Add icing sugar gradually, then 4 tbsp of the cooled caramel. Beat until smooth.
7. For the praline: line a tray with parchment. Heat sugar until amber, stir in nuts, pour onto tray. Cool, then crush into shards.
8. Stack the layers with buttercream between each. Crumb coat and chill. Apply final coat.
9. Warm remaining caramel slightly so it flows. Drip around the edges using a squeeze bottle or spoon. Top with praline shards.