Step 1

Preheat oven to 160 C, 325 F. Grease and line flour two 8 inches or 20 cm loose-bottomed round cake tins.

Step 2

Sift flour, salt, and baking powder.

Step 3

Lightly beat eggs and add vanilla in a bowl. In a mixing bowl, cream butter and sugar till light and fluffy.

Step 4

Add the dulce de leche and combine. Add egg mixture a little at a time to the batter. Then add half the flour, then milk, then the rest of flour.

Step 5

Transfer the cake batter mixture equally into the 2 baking tins and bake 30 - 35 mins or until a skewer comes out clean.

Step 6

Allow the cakes to rest for 2 minutes then remove from pans and place UPSIDE DOWN on a cooling rack.

Step 7

Allow to COMPLETELY cool before frosting.

Step 8

For the Whipped Cream Frosting, mix the gelatin in the hot water and let dissolve for 5 mins. Add a little cream into the gelatin mixture.

Step 9

Whip the cream until soft peaks adding the sugar slowly. Add the vanilla extract.

Step 10

Then add the gelatin mixture and dulce de leche and whip till stiff peaks.

Step 11

Spread some frosting on the surface of one cake, place the other cake on top and frost the sides and top of the whole cake.

Step 12

Decorate the top of the cake by drizzling the dulce de leche over it, then adding the chocolate pretzels around the edge of the cake to form a mini wall. Then add the caramel popcorn in the middle.

Step 13

Refrigerate for at least an hour so the cake can firm up before slicing.