We don't know anyone who doesn't like Toffifee pralines. The unique combination of hazelnuts, nougat cream, caramel and chocolate makes these little delicacies simply irresistible! The soft caramel candies are also perfect as an ingredient for delicious cakes, muffins, cookies, etc. Today we will tell you how you can make a simple Toffifee cake yourself. One recipe even requires no baking at all.
Toffifee cake with buttercream filling
Insanely chocolaty, nutty and caramelly thanks to the Toffifee cream – you should definitely try this Toffifee cake for yourself!
Ingredients:
(for a cake tin with a diameter of 22 cm)
For the dough:
100 grams dark chocolate, roughly chopped
4 Owner (L)
80 Gramm Butter
80 grams of sugar
100 grams of ground hazelnuts
1 teaspoon baking powder
2 tablespoons milk
For the Toffifee cream:
100 Gramm Toffifee
25 Gramm Butter
25 grams of whipped cream 30-36% (sweetened)
For the buttercream:
500 g whipped cream 30-36% (sweetened)
3 tablespoons powdered sugar
2 Tablespoons Cocoa
1 teaspoon gelatin + 30 ml cold water
For decoration:
17 Toffifee chocolates
50 g dark chocolate, grated
Preparation:
Pie crust:The ingredients should be at room temperature! In a bowl, mix the chopped chocolate with nuts and baking powder. Using a hand mixer, beat the butter and sugar until creamy. Add the egg yolks and mix well. Fold in the mixture of chocolate, nuts and baking powder and finally pour in the milk. Beat the egg whites until stiff with a hand mixer and add them to the dough. Everythingto a smooth doughprocess. Line the bottom of a springform pan (22 cm Ø) with baking paper and pour the dough into the pan. Bake at 180 ° C for about 30 minutes. Remove from oven and allow to cool.
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Toffifee-Creme:Finely chop the Toffifee pralines with a knife and place in a pot. Add the butter and heavy cream. Heat the mixture over low heat, stirring constantly, until the ingredients have melted. Let the cream cool first at room temperature and then in the refrigerator until it thickens.
Buttercream:Add gelatine to cold water and let it soak for about 5 minutes. Place in the microwave for a few seconds to dissolve completely. Allow to cool. Beat the whipped cream until stiff, add the sifted powdered sugar and cocoa, mix. Add 1-2 teaspoons of whipping cream to the chilled gelatin, mix well and then stir in all the gelatin. Stir immediately with the hand mixer at the highest level.
Remove the cooled cake base from the springform pan and cut into two equal parts. Spread half of the Toffifee cream on the first cake layer, followed by a thick layer of buttercream. Carefully place the second cake layer on top. Spread the cake evenly all over with buttercream and thengrated dark chocolatesprinkle. Put the rest of the Toffifee nougat cream on the cake and decorate with buttercream and pralines. Chill the Toffifee cake in the refrigerator for at least 3 hours. Bon appetit!
No-bake recipe
You can also prepare a Toffifee cake without baking! You just need a few hours of patience becausethe delicious dessertneeds to cool a bit before serving.
Ingredients:
for the cookie base:
200 grams of shortbread cookies (preferably chocolate cookies. If not, just add 2 tablespoons of cocoa. For a gluten-free version, use gluten-free cookies)
150 grams butter (melted)
50 grams of hazelnuts
For the second layer (toffee):
400 ml condensed milk (boiled, sweetened)
50 Gramm Butter
2 tablespoons maple syrup (or 1 tablespoon honey)
2 EL Sauerrahm
1/4 teaspoon freshly grated lemon peel
For the third layer (ganache):
100 ml Sahne
125 grams of dark chocolate
25 Gramm Butter
1 tbsp liqueur (or rum)
Optional: roasted nuts (for sprinkling)
Simple recipe for guacamole: This is how the dip tastes best
We offer you a quick and delicious recipe for guacamole - the dip can be prepared in no time, even by beginners, and can be served with baguettes, fries, tortilla chips and numerous appetizers. Maybe that's why it has become an integral part of the party buffet and always causes a sensation.
Place the cookies in a blender and chop them into fine crumbs. Mix with the nuts and melted butter. Now add cocoa if necessary. Line the bottom of a 24 cm springform pan with aluminum foil. Pour the biscuit mixture into the springform pan and press it down firmly with a spoon.
Now prepare the toffee. To shorten the cooking time, use boiled, sweetened condensed milk. Pour condensed milk into a saucepan, add butter and honey (maple syrup) and cook for 15 minutes. If you take an unboiled condensed milk, you need to cook for about 40 minutes, stirring constantly, until the condensed milk turns golden brown. Remove from heat, add sour cream and lemon zest. Allow to cool thoroughly. Once your toffee has cooled, pour it over the cookie base and place the springform pan back in the fridge.
Now prepare the ganache. To do this, heat the cream in a saucepan, but do not let it boil. Pour the hot cream directly onto the chocolate and butter and let everything melt for 2-3 minutes. Now stir gently with a whisk until a creamy mixture is formed. Let the ganache cool slightly and spread it over the toffee. Let the cake set in the fridge overnight.
ToffifeeCremefor cake or as a spread
Sweet, thick and with pieces of nuts – this delicious caramel nougat cream goes perfectly with sandwiches, cakes and other desserts.
Ingredients:
200 g Toffifee pralines
50 g Butter
50 g whipped cream 30-36% fat
Preparation:
Finely chop the chocolates with a knife and place in a pot. Add butter and heavy cream. Heat the mixture over low heat, stirring constantly, until the ingredients are completely dissolved. Pour the cream into a preserving jar and let it cool. Store in the refrigerator. Bon appetit!
