Honeycomb And Toffee Crunch Cake
A decadent, multi-layered sponge cake filled with velvety caramel buttercream and topped with shards of homemade golden honeycomb and crunchy toffee bits. This showstopping dessert offers the perfect balance of airy cake and satisfying golden-syrup crunch.
Ingredients
Ingredients
- 225 g unsalted butter softened at room temperature
- 225 g caster sugar
- 4 large eggs beaten
- 225 g self-raising flour sifted
- 1 tsp baking powder
- 2 tbsp whole milk
- 150 g golden syrup for the honeycomb
- 200 g caster sugar for the honeycomb
- 2 tsp bicarbonate of soda sifted
- 250 g icing sugar for the buttercream
- 125 g unsalted butter for the buttercream
- 50 g toffee bits crushed
Notes
Store in an airtight container at room temperature for up to 3 days. Do not refrigerate, as the humidity will cause the honeycomb to melt and become sticky. For a shortcut, you can use store-bought honeycomb, but homemade provides a superior crunch. Add the honeycomb shards just before serving to maintain maximum crispness.