Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------BASE---------------------------------
1 ts Butter 170 g (6oz) caster sugar
2 ts Flour 170 g (6oz) ground almonds
4 Egg whites

------------------------TOFFEE CREAM-----------------------------
200 ml (7 fl oz) cream 2 ts Butter
85 g (3oz) caster sugar 1 ts Vanilla sugar
50 ml (2 fl oz) golden syrup

--------------------------GARNISH-------------------------------
250 ml (8«oz) cream 1/2 To 1 T cocoa powder

To Drink: - Coffee or sweet white wine

Level of Difficulty: Easy Preparation Time: 1 hour Prepare in
Advance: Yes

Preheat the oven to 170øC/325øF/Gas Mark 3. Using a plate as a
template, draw a circle on greaseproof paper. Grease the circle with
the butter, sprinkle over the flour and place the paper on a baking
sheet.

Beat the egg whites until they form stiff peaks. Add thet sugar, a
little at a time, beating constantly. Fold in the almonds. Spread
the mixture on the circle of greaseproof paper. Bake for 20-25 mins.
Set aside to cool.

Mix the sugar, syrup and cream in a heavy-based saucepan. Simmer
over low heat, stirring constantly, until the cream has thickened.
Remove from the heat and beat in the butter. Allow the sauce to cool
almost completely and add the vanilla sugar. Spread the sauce over
the top of the cake.

Beat the cream until s tiff and spread over the top of the toffee
cream. Sprinkle over the cocoa powder.

Keep the cake cold until ready to serve.

Posted by : Sue Rykmans.
Submitted By SUE RYKMANS On 10-18-94

Browse by categories