Ryno’s birthday was nearly a month ago already and I am only getting around to share the special cake I made for him now. That is how behind on blogging schedule I am! But better late than never! I copped out and bought a box cake because I actually like this particular one and it is quite affordable. I just add one extra egg.
Any vanilia sponge cake recipe should work though!
I made two layers of vanilla cake and a whole lotta buttercream icing that I flavoured caramel. Inbetween the two layers I put some homemade toffee sauce. I used this recipe which actually tastes great with just about anything!
I finished it off by garnishing with caramel popcorn, which was a great addition! I would just advise you to leave it off until right before you eat it. Or you can create a nice little challenge for yourself. Hint: it involves eating an entire cake in one day!
This rich, creamy custard based frozen dessert makes the perfect summer time dessert. It’s best served once it starts melting. The flavour will be masked if it served too cold.
- 60 g sugar
- 80 ml cream
- 350 ml milk
- 20 ml English Toffee Cape Velvet
- 3 egg yolks
- In a thick bottomed saucepan, melt 45 g of sugar over medium heat. As soon as it becomes a medium golden colour, remove from the heat and stir in the cream. Place the saucepan back on the heat until the caramel remelts.
- Bring the milk to boiling point before pouring it into the caramel.
- Cream the eggs yolks with the remaining sugar in a large bowl.
- Slowly pour the caramel mixture into the creamed egg yolks whilst beating continuously.
- Pour the custard back into the saucepan and cook, stirring, on low heat for about 2 min or until it becomes thick enough to cover the back of a spoon. Be careful not to bring the custard to the boil as it will curdle.
- Remove from the heat and stir in the liqueur.
- Let cool before placing in an ice cream machine or alternatively place in the freezer and beat every half hour with electric beater until frozen. This breaks up any ice crystals and gives a better texture, essentially what a ice cream maker does.