Toffee Cream Cake

BASE
1 ts Butter

2 ts Flour

4 Egg whites

170 g (6oz) caster sugar

170 g (6oz) ground almonds

TOFFEE CREAM

200 ml (7 fl oz) cream

85 g (3oz) caster sugar

50 ml (2 fl oz) golden syrup

2 ts Butter

1 ts Vanilla sugar

--GARNISH

-- 250 ml (8oz) cream

1/2 To 1 T cocoa powder

To Drink: - Coffee or sweet white wine

Preheat the oven to 170C/325F/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.
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