Cornflakes Butter Cake

Wholesome cornflakes combined with butter, creme fraiche, and caramel ice cream (summer leftover)makes this cake incredibly delicious!

Batter	Topping
200 g Creme fraiche 100 g Caster sugar 2 Eggs 60 g Caramel ice cream, softened 240 g Pastry flour 1 tbsp Baking powder	150 g Butter 80 g Caramel ice cream 2 tbsp Caramel syrup 3 cup Cornflakes

1. Preheat the oven to 200C/400F. Line a 30x40cm baking tray with paper. Beat the creme fraiche and sugar in a mixing bowl until the mixture is smooth and thickens. Add in eggs, one at a time and beat until fully incorporated. Stir in the ice cream until combined.
   
   
2. Gently mix in flour and baking powder, until just combined. Spread the batter evenly into the prepared baking tray and bake in the center for 10 minutes.
   
   
3. While the cake is baking, melt the butter, caramel ice cream and caramel sugar syrup in a pot. Turn the heat off and fold in cornflakes. Remove the cake from the oven and spread the cornflake mixture over. Return it to the oven and bake for a further 10 minutes.