Almondy almond cake with Daim served with toffee cream and redcurrants

Almond cake with crispy Daim together with smooth caramel cream made from condensed milk and fresh red currants - very simple and irresistibly good!

For 12 servings you will need:
12 portions Almondy almond cake with Daim
1 tin (397 g) sweetened condensed milk
a few bunches of redcurrants

Nice and simple:
Remove the label from the tin and wash off any glue. Place the tin in a saucepan and completely cover with water. Bring to the boil and allow the tin to simmer, covered, for two hours. Allow the tin to return to room temperature before opening it. Spoon or pipe the cold toffee cream onto the cake portions and garnish with redcurrants. Very simple and irresistibly good!

The cake in the recipe: