Name: Mini Sponge Cakes with Pears and Salted Caramel Sauce
Prep time: 10 min
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

Mini Sponge Cake with Pears and Salted Caramel Sauce

Mini Sponge Cakes with Pears and Salted Caramel Sauce

Credit

Whisk Media Group

Credit

Whisk Media Group

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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Cut sponge slab into 6 squares or using a biscuit cutter, cut into 7cm rounds.
Place sponge cake onto serving plates. Top with cream and pear wedges.
Drizzle over caramel topping and sprinkle with hokey pokey. Serve.

Cut sponge slab into 6 squares or using a biscuit cutter, cut into 7cm rounds.
Place sponge cake onto serving plates. Top with cream and pear wedges.
Drizzle over caramel topping and sprinkle with hokey pokey. Serve.

Cut sponge slab into 6 squares or using a biscuit cutter, cut into 7cm rounds.
Place sponge cake onto serving plates. Top with cream and pear wedges.
Drizzle over caramel topping and sprinkle with hokey pokey. Serve.

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