Toffee cake

Preparation

Cool the baked cake and cut it into 3 layers. Spread the first cake layer with whipped sweet cream, then pour the Toffe Cream Fill over the sweet cream and continue layering the cake and cream until you have used up the last cake layer. Spread the remaining whipped cream all over the top and sides and pour a generous amount of Toffee Cream Fill on top.

Cake recipe:

6 eggs
200 g caster sugar
20 g vanilla sugar
160 g plain (all purpose) flour
40 g corn starch
7 g baking powder
A pinch of salt

Cream:

0.7 L whipped sweet cream
Toffee Cream Fill