The older pride and joy has been on work practise for five weeks and I made her a cake to bring for the staff there. Their diet flew out the window as they hysterically dug in to it =) and they wanted the recipe so my girl came cheerfully home and said "can't you make a pretty sorta card-thingy", bless her =)
Yes I know that I spoil her, she's soon 19 so she should have baked herself and wrote down the recipe herself but... you know...
So here it is. (I've translated the recipe at the end of the post cause I wanted to give you ample warning first; this is a recipe of guaranteed weight gain and possible heart conditions, but it's delicious!)
A few challenges too:
ABC challenge - V is for vintage
Polka doodles - sew and sew
Crafts and me - distressed
Just Magnolia - Hot and spicy (it's a perfect summer cake cause it's so quick and easy to make)
Well, here goes, you have been warned:
One store bought three layered sponge cake
½ dl boiling water
2 tablespoons of instant coffee
4 dl whipped cream (don't whip it to firm)
5 dl thick cream
1 tablespoon of cocoa
5 tablespoons of sugar
3 tablespoons of syrup
1 tablespoon of butter
Mix hot water and coffee. When it has cooled down, stir it into the whipped cream. Spread out between the layers of the cake.
Mix everything for the toffee topping in a pan and boil without lid - while stirring - until thick and shiny. This takes 30-40 minutes. Let it cool but not get cold. Pour the topping sauce over the cake and let it spread down the sides. Store in a cool place.