Mini Sponge Cakes with Pears and Salted Caramel Sauce Recipe | myfoodbook
This easy assemble mini sponge cake with pears and salted caramel sauce recipe is ideal for any last-minute entertaining. Or if your in need of a quick but delicious dessert.
Ingredients
- 225g unfilled rectangular sponge slab
- 150ml tub double thick cream
- 2 small pears, quartered, core removed, cut into thin wedges
- 1/3 cup purchased salted caramel flavoured topping
- 50g hokey pokey honeycomb bar, finely chopped
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