Divide the batter between the two tins and use a spatula to level out the surface. Bake in a preheated oven for 25 to 30 minutes until the cakes have risen and the sides begin to pull away from the baking tins. Remove from the oven, turn out and leave to cool on a wire rack. Once the cakes have cooled completely, mix the jam and Kirsch, and spread over the top of one cake. Mix the cream and caramelised
condensed milk, and spread carefully over the jam. Place a few of the berries on top of the caramel topping, then place the other cake on top. Cover the sides and top of the cake with the remaining caramel mixture. Decorate with berries and chocolate curls. Refrigerate until ready to serve.
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