For the caramel decoration, pour caster sugar in a saucepan, cook in low-medium heat and stir continuously until the sugar melts. Then, do not stir anymore, and let it cook for 8-10 minutes until it caramelises. Pour the caramel on baking paper to make the decorations. Let it cool down for at least 10 minutes.
Place the cake in the centre of the plate, on top of the sauce
Place a big, round scoop of Carte D’Or Vanilla ice cream on top of the cake.