Preheat the oven to 180ºC/160ºC fan forced

In a small saucepan, heat the milk and butter just until butter is melted. Allow to ccol slightly.In a large bowl, beat the eggs, the sugar and vanilla extract until light and fluffy.Sift together the flour and baking powder and gently fold into the egg mixture along with the milk and butter mixture.Fill a 24cm and 20cm Le Creuset Round Springform tin and bake for 30-35 minutes or until a toothpick inserted near the centre comes out clean.Cool on a wire rack before icing.To make the icing, beat the butter in a large mixing bowl. Gradually add the icing sugar, alternating with the hot milk when it becomes too thick. Beat in an electric mixer until light and fluffy. Spread the icing evenly on the cooled cake and top with berries.Cut the cake and serve.