Sugar Cake with Caramel Sauce and Toffee Topping - Sockerkaka med kolasås och dumletopping

SUGAR CAKE WITH CARAMEL SAUCE

AND TOFFEE TOPPING

Sockerkaka med kolasås och dumletopping

1 cake, 10 slices

Cake:

4½ oz butter

0.8 cup sugar

3 eggs

1 teaspoon vanilla sugar

1.4 cups flour

2 teaspoons baking powder

1 pinch salt

0.2 cup regular milk

Decoration:

0.4 cup condensed milk, Dulce de Leche

8 chocolate toffees, preferably the Swedish brand

Dumle if you can get them (if not, let me

know and I'll send you some)

Stir butter and sugar until fluffy. Add one egg at a time while stirring. Mix vanilla sugar, flour and baking powder and sift this into the batter while stirring. Add salt and milk, stirring continuously.

Pour the batter in a greased, floured baking pan, approx 6 cups. Bake at 347F for 45 to 50 minutes. Make sure the cake is done and dry inside with a cake tester.

Pour the condensed milk over the cake and sprinkle with roughly chopped toffees.

Enjoy!

Bella