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1
For topping:
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2
Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until mexture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 minutes. Reduce heat to very low. Add cream (mixture will bubble up) and stir until smooth. Mix in butter. Cool slightly. Mix in vanilla.
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3
Using small sharp knife, cut around sides on pan to loosen cake. Release pan sides. Pour 2/3 cup caramel sauce into center of cake. Cover remaining caramel sauce and let stand at room temperature. Chill cake until caramel topping is almost set, about 2 hours. (Can be prepared 8 hours ahead).
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4
Using small sharp knife, cut around sides of pan to loosen cake. Release pan sides. Pour 2/3 cup caramel sauce into center of cake. Cover remaining caramel sauce and let stand at room temperature. Chill cake until caramel topping is almost set, about 2 hours. (Can be prepared 8 hours ahead).
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5
Whip 3/4 cup cream with 2 tablespoons sugar in medium bowl until firm peaks from. Spoon cream into pastry bag fitted with star tip. Pipe cream decoratively around edge of cake. Arrange toffee pieces in whipped cream border. Refrigerate until ready to serve.
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6
Cut cake into wedges. Serve, passing remaining caramel sauce separately.
