1 cup caster sugar
2 tsp vanilla extract
2 cups self-raising flour
300ml carton sour cream
1/4 cup milk
3/4 cup toasted flaked almonds
1 cup white sugar
1 cup firmly packed brown sugar
1/2 cup pure or pouring cream
80g butter, extra
600ml thickened cream
375g bag white chocolate melts
1 Preheat oven to 160C. Grease and line a 20cm round cake tin with baking paper. Using an electric beater, beat butter and sugar for 5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until combined. Sift in flour, then add sour cream and milk. Fold into batter. Pour into tin; bake for 1 hour until cooked through. Turn onto a wire rack and allow to cool.
2 Line a baking tray with baking paper. Sprinkle with almonds. Place sugar in a non-stick saucepan over medium-low heat. Cook for 5 minutes, shaking pan every 2 minutes until sugar is melted and a rich caramel colour. Pour over almonds; allow to cool and set. Break into pieces.
3 To make caramel sauce, place brown sugar, pouring cream and extra butter in a saucepan over medium heat. Stir for 5 minutes until melted. Cover and refrigerate until thickened slightly.
4 Heat half thickened cream in a saucepan until bubbles appear. Stand for 1 minute. Add chocolate; stir until melted. Transfer to a bowl. Cover and refrigerate until mixture thickens. Place remaining cream in a bowl; beat, using an electric hand beater, until soft peaks form. Fold into chocolate mixture.
5 Cut cake into 4 layers. Place one layer on a serving platter. Spread 1/4 chocolate mixture over cake. Drizzle with caramel sauce and sprinkle with praline. Repeat layers three more times and serve.