Mini sponge cakes with pears and salted caramel sauce
2 small pears, quartered, core removed, cut into thin wedges 225 g unfilled rectangular sponge slab 150 ml tub double thick cream ⅓ cup purchased salted caramel…
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Cooking tools:
- Chef's knife
- Cutting board
- Cookie cutter
- Serving platter
- Spoon
Ingredients
- 2 small pears, quartered, core removed, cut into thin wedges
- 225 g unfilled rectangular sponge slab
- 150 ml tub double thick cream
- ⅓ cup purchased salted caramel flavoured topping
- 50 g hokey pokey honeycomb bar, finely chopped
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