Toffee Cream Cake

60 minutes Prep: 30 minutes Cook: 25 minutes

133 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients


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

Directions

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.

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Nutrition Facts

Serving Size 58g

Amount per Serving

Calories 133 89% of calories from fat

	% 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?

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