Toffee Cream Cake
Crisp almond meringue base layered with homemade golden syrup toffee cream, billowy whipped cream, and a dusting of cocoa. An elegant British-style cake with a nearly gluten-free base.
YIELD
1 cakePREP
30 minCOOK
25 minREADY
60 minThree layers of flavor and texture stacked into one stunning cake.
The base is a crisp almond meringue made with stiff egg whites, caster sugar, and ground almonds, baked on a circle of greaseproof paper until lightly golden. It’s chewy in the center, crunchy at the edges, and almost entirely gluten-free (just two teaspoons of flour for dusting).
The toffee cream is the real star: caster sugar, golden syrup, and cream simmered together until thick and caramelized, then finished with butter and vanilla sugar. Once it cools, it spreads like silk over the meringue.
Stiff whipped cream goes on top, followed by a light veil of cocoa powder. Keep it cold, slice it clean, and watch it vanish.
Chef Tips
- Beat the egg whites until truly stiff before adding the sugar. Soft peaks will collapse under the weight of the ground almonds.
- Stir the toffee cream constantly as it simmers. Golden syrup scorches quickly, and once it burns, there’s no saving it.
- Let the toffee cream cool almost completely before spreading. Too warm and it melts through the meringue. Just cool enough and it holds its place.
Ingredients
Directions
Preheat the oven to 325℉ (160℃).
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 the sugar, a little at a time, beating constantly.
Fold in the almonds. Spread the mixture on the circle of greaseproof paper.
Bake for 20 to 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 stiff and spread over the top of the toffee cream.
Sprinkle over the cocoa powder.
Keep the cake cold until ready to serve.
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