Toffifee Cake

Toffifee Cake: A Holiday Delight

I invite you to join me in the adventure of preparing a Toffifee cake that will turn any occasion into a memorable celebration. This recipe, inspired by a beloved recipe from Paula, is perfect for special days like anniversaries and will bring a smile to the faces of your loved ones. Whether you choose to make it for a child's birthday or simply want to treat yourself to a divine dessert, this cake is sure to be a hit!

Preparation Time: 30 minutes
Chilling Time: 2 hours
Total Time: 2 hours and 30 minutes
Servings: 12

Ingredients:

*Crust:*
- 350 g whole grain biscuits
- 150 g butter
- 3 tablespoons cocoa
- 2 tablespoons sugar
- 2 tablespoons condensed milk
- 1 teaspoon good quality rum essence

*Caramel:*
- 200 g sugar
- 4 tablespoons water
- 70 g butter
- 70 ml heavy cream
- 50 g hazelnuts
- 50 g peanuts

*Chocolate Glaze:*
- 1 packet chocolate glaze from Dr. Oetker

*White Cream:*
- 1 large box of plant-based whipped cream (about 500 ml)
- 1 sachet of whipped cream stabilizer
- 1 bar of good quality white chocolate (100 g)
- 1 tablespoon condensed milk
- 1 teaspoon honey

*Decoration:*
- a few tablespoons of white cream mixed with melted dark chocolate or a bit of cocoa powder
- Toffifee candies (1 box)

Step by Step:

1. Preparing the Crust:
- Start by grinding the whole grain biscuits in a food processor until they become a fine powder.
- In a large bowl, combine the crushed biscuits with sugar and cocoa, mixing well to evenly distribute the ingredients.
- Melt the butter and add it to the biscuit mix along with the rum essence. Use a spoon to combine the mixture.
- Line the bottom of a round springform pan with plastic wrap or aluminum foil to facilitate the removal of the cake. Place the biscuit mixture in the pan, spreading it evenly and pressing down firmly. Chill the pan in the freezer for 10 minutes.

2. Preparing the Caramel:
- In a non-stick pan, add the sugar and the 4 tablespoons of water. Cook over medium heat, stirring gently with a wooden spoon.
- Once the mixture begins to boil, increase the heat and let the caramel cook without stirring (important to prevent the sugar from crystallizing) until it turns golden-brown.
- Remove the pan from the heat and quickly add the cream, stirring vigorously to prevent the caramel from hardening. Add the cubed butter and the nuts, mixing until smooth. Allow the caramel to cool slightly.

3. Assembling the Cake:
- Remove the pan from the freezer and pour the caramel over the biscuit crust. Return to the refrigerator to set.
- Next, prepare the white cream: place the plant-based whipped cream in a tall non-metallic bowl and whip well until fluffy. Add the whipped cream stabilizer, continuing to mix.
- Melt the white chocolate in the microwave (be careful not to burn it) and add it to the whipped cream along with the condensed milk and honey. Mix well.
- Once the caramel has set, add a layer of white cream over it. Refrigerate to firm up a bit.

4. Glazing:
- Melt the chocolate glaze according to the instructions on the package and carefully pour it over the layer of white cream.
- Let the cake chill until the glaze has set, then you can add the remaining white cream.
- Decorate with the brown cream mixed with cocoa and place a Toffifee candy on the edge.

5. Serving:
- Once the cake has set well, remove the springform ring and carefully peel off the plastic wrap from the edges.
- Cut the cake into slices and serve with a smile, enjoying every bite.

Tips and Tricks:
- If you want a more intense flavor, you can also add a few drops of vanilla essence to the white cream.
- Substitute hazelnuts with walnuts or almonds for an interesting variation in texture and taste.
- The Toffifee cake pairs perfectly with a fragrant coffee or a fruit tea for a sweet and comforting experience.

Nutritional Benefits:
This cake offers a mix of carbohydrates from the biscuits, healthy fats from the nuts and butter, and protein from the whipped cream. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet.

Frequently Asked Questions:
- Can I use a different type of whipped cream? Yes, you can use natural whipped cream or cream from whole milk, but make sure it has a high fat content for better texture.
- How long can the cake be stored? The Toffifee cake can be kept in the refrigerator for 3-4 days, but it is best enjoyed fresh.
- Can it be frozen? While it can be frozen, it is recommended not to freeze the chocolate glaze as it may change its texture.

Now that you have all the necessary information, all that’s left is to get cooking! The Toffifee cake promises to be not only a visual delight but also a treat that will leave everyone wanting more. Enjoy every moment spent in the kitchen and savor the delight you just created!

 Ingredients: Crust: 350g whole grain biscuits, 150g butter, 3 tablespoons cocoa, 2 tablespoons sugar, 2 tablespoons condensed milk (I used 2 small coffee cans), 1 teaspoon good quality rum essence; Caramel: 200g sugar, 4 tablespoons water, 70g butter, 70ml heavy cream, 50g hazelnuts, 50g peanuts; Chocolate glaze: 1 packet of chocolate glaze from Dr. Oetker; White cream: 1 large box of vegetable whipped cream Meggle, 1 packet of whipping cream stabilizer, 1 bar of 100g good quality white chocolate, 1 tablespoon condensed milk, 1 teaspoon honey; Decoration: a few tablespoons of white cream mixed with melted dark chocolate or a bit of cocoa powder, keep some white cream for decoration, Toffifee candies, 1 box.

 Tags:  chocolate cake caramel cake