If you've got a sweet tooth, you'll absolutely drool over the look of this dessert.


  • 340g (11 ¾ oz / 2 ¼ cups plain (all-purpose)) flour

  • 2 tablespoons caster (superfine) sugar

  • 115g (4 oz) unsalted butter, at room temperature

  • 125ml (½ cup) pure cream (35% fat)

  • 1 egg, lightly beaten

  • 40g (¼ cup) toasted or sugared almonds, for garnish

  • Caramel Sauce

  • 295g (10 ¼ oz / 1 1/3 cups) sugar

  • 200ml (¾ cup plus 1 tablespoon) milk

  • ¼ teaspoon bicarbonate of soda (baking soda)

  • 125g (4 ½ oz) butter

  • ½ teaspoon vanilla extract


  • 1.

    This recipe is best made the day before serving. Preheat the oven to 170°C (325°F / Gas 3). Line three or four large baking trays. Put the flour and sugar into a large bowl. Using your fingertips, rub in the butter until it resembles coarse crumbs. In a separate bowl, whip the cream until slightly thickened and stir in the egg. Add this to the flour mixture and combine until it just comes together as dough.

  • 2.

    Divide the dough into 9 pieces. On a lightly floured surface roll out, one piece at a time, to a thickness of 1 – 2mm. Using a 24cm circle as a guide (the base of a springform cake tin works well) cut a circle from the dough. Lift carefully and place on a prepared tray. Continue until 9 circles have been rolled, cut out and placed on the trays. Place in the oven and bake until golden brown, about 20 – 30 minutes. Check regularly as different shelves of the oven may cook at different temperatures.

  • 3.

    To make caramel sauce, melt the sugar in a saucepan over medium heat until all the grains are dissolved and it is a golden brown caramel. Do not stir or move it around, and watch it carefully. Warm the milk a little, stir in the bicarbonate of soda, then slowly pour the milk into the caramel a little at a time, stirring constantly. Don’t worry if the mixture seizes, it will melt again. Bring to the boil over low heat until slightly thickened. Add the butter and vanilla and stir until combined and thick. Remove from the heat and allow to cool slightly until thick enough to spoon onto the pastry layers.

  • 4.

    To assemble, place a drop of the sauce on a cake plate and cover with the first disc of pastry. Spoon 2 dessertspoons of caramel over the disc and spread thinly from edge to edge. Top with the next disc and a layer of caramel and continue until all the discs and caramel are used, making sure you keep enough caramel for the top. Spread the remaining caramel over the top disc and garnish with the nuts. Leave the torte to sit, covered, at least overnight before serving.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 483kj
  • Fat Total 25g
  • Saturated Fat 15g
  • Protein 5g
  • Carbohydrate 59g
  • Sugar 33g
  • Sodium 149mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipes and images from The Feast Goes On by Monday Morning Cooking Club -


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