Make Toffifee cake yourself – one recipe for baking and one completely without baking

We don’t know anyone who doesn’t like the 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 is even completely without baking.

Toffifee cake with buttercream filling

Insanely chocolaty, nutty and caramel-like thanks to the Toffifee cream – you should definitely try this Toffifee cake for yourself!

Ingredients:

(for a cake pan with a diameter of 22 cm)

For the dough:

100 grams of dark chocolate, roughly chopped

4 eggs (L)

80 grams of butter

80 grams of sugar

100 grams of ground hazelnuts

1 teaspoon of baking powder

2 tablespoons of milk

For the Toffifee cream:

100 grams of toffifee

25 grams of butter

25 grams of whipped cream 30-36% (sweetened)

For the buttercream:

500 g whipped cream 30-36% (sweetened)

3 tablespoons of powdered sugar

2 tablespoons of cocoa

1 teaspoon gelatin + 30 ml cold water

For decoration:

17 Toffifee chocolates

50 g dark chocolate, grated

Preparation:

Cake base: The ingredients should be at room temperature! In a bowl, mix the chopped chocolate with the nuts and baking powder. Beat the butter and sugar with a hand mixer until creamy. Add the egg yolks and mix well. Fold in the chocolate, nuts and baking powder mixture and finally pour in the milk. Beat the egg whites with a hand mixer until stiff and add to the batter. Process everything into a smooth dough. Line the base of a springform pan (22 cm Ø) with baking paper and fill the dough into the mold. Bake at 180 ° C for about 30 minutes. Remove from oven and allow to cool.

Toffifee cream: Finely chop the Toffifee pralines with a knife and place in a saucepan. Add the butter and whipped 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 becomes thick.

Butter cream: Put the gelatine in cold water and let it soak for about 5 minutes. Place in the microwave for a few seconds so that it dissolves completely. Let cool down. Beat the whipped cream until stiff, add the sifted powdered sugar and cocoa, mix. Add 1-2 teaspoons of whipped cream to the chilled gelatin, mix well and then stir in all of the gelatin. Stir immediately with the hand mixer on the highest setting.

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 base, followed by a thick layer of buttercream. Carefully place the second cake base on top. Brush the cake evenly all over with buttercream and then sprinkle with grated dark chocolate. Put the rest of the Toffifee nougat cream on the cake and decorate with butter cream and pralines. Chill the Toffifee cake in the refrigerator for at least 3 hours. Bon Appetit!

Toffifee cake without baking

A Toffifee cake can also be prepared without baking! You only need a few hours of patience because the delicious dessert has to cool a little before serving.

Ingredients:

for the biscuit base:

200 grams of shortbread biscuits (preferably chocolate biscuits. If not, just add 2 tablespoons of cocoa. For a gluten-free variant, use gluten-free biscuits)

150 grams of butter (melted)

50 grams of hazelnuts

For the second layer (toffee):

400 ml condensed milk (boiled, sweetened)

50 grams of butter

2 tbsp maple syrup (or 1 tbsp honey)

2 tbsp sour cream

1/4 teaspoon freshly grated lemon peel

For the third layer (ganache):

100 ml of cream

125 grams of dark chocolate

25 grams of butter

1 tbsp liqueur (or rum)

Optional: roasted nuts (for sprinkling)

Put the biscuits in a blender and grind them into fine crumbs. Mix with the nuts and melted butter. Now possibly add cocoa. Line the bottom of a springform pan 24 cm with aluminum foil. Pour the biscuit mixture into the springform pan and press 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 uncooked 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. Let cool down well. Once your toffee has cooled, pour it over the bottom of the biscuit and put the springform pan back in the fridge.

Now prepare the ganache. To do this, heat the cream in a saucepan, but do not bring it to the 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 you get a creamy mixture. Let the ganache cool down a bit and spread over the toffee. Let the cake set in the refrigerator overnight.

Toffifee cream for cake or as a spread

Sweet, thick and with nut pieces – 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 Toffifee pralines with a knife and place in a saucepan. Add the butter and whipped cream. Heat the mixture over low heat, stirring constantly, until the ingredients are completely dissolved. Pour the cream into a mason jar and let it cool. Store in the refrigerator. Bon Appetit!