- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
| Base | |||
| 1 | teaspoon | butter | |
| 2 | teaspoons | flour, all-purpose | |
| 4 | each | egg whites | |
| 6oz | caster | sugar | |
| 6oz | ground | almonds | |
| Toffee cream | |||
| 7 | ounces | cream | |
| 3oz | caster | sugar | |
| 2 | ounces | golden syrup | |
| 2 | teaspoons | butter | |
| 1 | teaspoon | vanilla sugar | |
| Garnish | |||
| 8oz | cream | ||
| 1/2 | tablespoon | cocoa powder | |
Preheat the oven to 325 degrees.
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 20-25 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.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 8.0g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 42mg | 2% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 9% | Vitamin C | 1% | |
| Calcium | 5% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Whether using dried or fresh, herbs can enhance the taste and aroma in everything you cook. Fresh herbs can usually be found in your local grocers vegetable aisles,...
Very good! I cut the recipe in half and it came out great. The flavor of the sausage mixed well with the kraut. The sausage was so tender it melted in your mouth. For sausage and kraut lovers, I highly recommend it.
Add your comment