Toffee Cream Cake

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.