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My mom calls this cake a toffee cake but really it is much more than that. It has a cheery-jam layer combined with salty crackers layer covered with toffee and whipped cream. The combination of tastes is mouth-watering and it was a hit on the lab party I organised two weeks ago. Enjoy!

Ingredients for a biscuit base:

3 eggs

½ cup sugar

½ cup flour

½ tsp baking powder

Mix all the ingredients and pour into a 35×40 cm form lined with baking paper. Bake for 20 minutes at 180°C.

Ingredients for the custard cream:

40 g custard powder

½ l milk

½ cup sugar

125 g butter

optionally juice from 1 lemon

Prepare a custard according to the  producers instructions. Cool it down and then mix with butter.

Additionally:

pack of salty crackers 175 g

1 can of sweet condensed milk boiled for 2 hours till it forms toffee (it has to be under water the whole time!)

cheery jam (preferably with whole cherries in it)

½ l full cream whipped with vanilla sugar and 2-3 cream thickeners from DrOetker

grated dark chocolate to decorate

Assembling:

On a baked biscuit spread the jam, then custard cream. Cover this layer with crackers coated with toffee. On top of that layer spread the whipped cream mixed with thickener and decorate it with grated chocolate.

Refrigerate for minimum 12 hours before serving.

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