Toffee Entremet

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and line a 20cm square tin with flaky pastry.

   Tip: Use a parchment paper for easy release.

2. 2

   In a large saucepan, combine the caster sugar and golden syrup. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a silicone spatula for easy stirring.

3. 3

   Bring the sugar mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring frequently.

   Tip: Don't leave the stove unattended.

4. 4

   Remove the saucepan from the heat and stir in the toffee, until it has melted and the mixture is smooth.

   Tip: Let it cool slightly.

5. 5

   In a separate saucepan, melt the butter and combine with the heavy cream. Bring to the boil, then reduce the heat to low and simmer for 2 minutes.

   Tip: Use a thermometer to check the temperature.

6. 6

   In a large mixing bowl, whisk together the eggs and melted butter mixture. Add the sponge cake mix and mix until well combined.

   Tip: Use a stand mixer for easy mixing.

7. 7

   Pour the cake mixture into the prepared tin and smooth the top.

   Tip: Use a spatula to create a smooth surface.

8. 8

   Bake the cake for 20-25 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.

   Tip: Don't overbake.

9. 9

   Remove the cake from the oven and let it cool in the tin for 5 minutes.

   Tip: Use a wire rack to cool the cake completely.

10. 10

    Once the cake is cool, pour the cooled caramel sauce over the top.

    Tip: Use a spatula to spread evenly.

11. 11

    Cut the cake into desired sizes and serve.

    Tip: Use a serrated knife for clean cuts.

12. 12

    Drizzle the remaining caramel sauce over the top of the cake.

    Tip: Use a piping bag for a decorative finish.