---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 8 Servings
       1 ts Butter
       2 ts Flour
       4    Egg whites
     170 g  (6oz) caster sugar
     170 g  (6oz) ground almonds
 --------------------------------TOFFEE CREAM--------------------------------
     200 ml (7 fl oz) cream
      85 g  (3oz) caster sugar
      50 ml (2 fl oz) golden syrup
       2 ts Butter
       1 ts Vanilla sugar
     250 ml (8oz) cream
     1/2    To 1 T cocoa powder
   To Drink: - Coffee or sweet white wine
   Level of Difficulty:  Easy Preparation Time: 1 hour Prepare in Advance: Yes
   Preheat the oven to 170C/325F/Gas Mark 3.  Using a plate as a template,
   draw a circle on greaseproof paper. Grease the circle with the butter,
   sprinkle over the flour and place the paper on a baking sheet.
   Beat the egg whites until they form stiff peaks.  Add thet sugar, a little
   at a time, beating constantly. Fold in the almonds. Spread the mixture on
   the circle of greaseproof paper. Bake for 20-25 mins. Set aside to cool.
   Mix the sugar, syrup and cream in a heavy-based saucepan. Simmer over low
   heat, stirring constantly, until the cream has thickened. Remove from the
   heat and beat in the butter. Allow the sauce to cool almost completely and
   add the vanilla sugar.  Spread the sauce over the top of the cake.
   Beat the cream until s tiff and spread over the top of the toffee cream.
   Sprinkle over the cocoa powder.
   Keep the cake cold until ready to serve.
   Posted by : Sue Rykmans.