---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Toffee Cream Cake
 Categories: Cakes
      Yield: 8 Servings
 
------------------------------------BASE------------------------------------
      1 ts Butter
      2 ts Flour
      4    Egg whites
    170 g  Caster sugar (6 oz)
    170 g  Ground almonds (6 oz)

--------------------------------TOFFEE CREAM--------------------------------
    200 ml Cream (7 oz)
     85 g  Caster sugar (3 oz)
     50 ml Golden syrup (2 oz)
      2 ts Butter
      1 ts Vanilla sugar

----------------------------------GARNISH----------------------------------
    250 ml Cream (8 oz)
    1/2 tb Cocoa powder; up to 1 tb
 
  Preparation time: 1 hour
  
  Preheat the oven to 170°C/325°F/Gas Mark 3. Using a plate as a
  template, draw a circle on grease-proof 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 grease-proof paper. Bake for 20 to
  25 minutes. 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.
  
  Posted by: Sue Rykmans
 
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