CARAMEL CRUMBLE CAKE

Ingredients for sponge:

• Eggs 4
• Flour 4 oz
• Caster sugar 4 oz
• Baking powder 1 tsp (sieve both these together)
• Vanilla essence 1 tsp

Ingredients for Caramel crumble:

• Sugar 4 oz
• Water 2 tbsp
• Almonds ¼ cup
• Ingredients for icing:
• Fresh cream 12oz
• Frooto mango flavor 1 box
• Caster sugar 2 oz

Method for sponge:

1. Beat eggs and sugar till light and fluffy.
2. About 10 minutes, add in essence.
3. Gently fold in the sieved four.
4. Pour mixture into to well greased 8 or 9 inch sandwich 2. tins and bake in a pre heated oven on number 4 or 180 degrees for 20 – 30 minutes.
5. Remove and cool.

Method for crunch:

1. Put sugar and water in a pan.
2. Cook till sugar turns light brown.
3. Stir continuously.
4. Add almonds.
5. Stir well and poor in a greased tray.
6. When dry and set, crush coarsely.

Method for icing:

1. Beat cream, when it starts getting thick, add sugar.
2. Spread one cake in a tray.
3. Sprinkle mango juice, then spread with whipped cream and lastly sprinkle crunch generously.
4. Cover the second cake on top.
5. Again sprinkle with mango juice.
6. Cover the sides and top with whipped cream.
7. Decorate with crunch.