Toffifee cake

Ingredients for 1 servings:

• 100 g butter
• 24 Confectionery (Toffifee)
• 50 g dark chocolate (chocolate chunks)
• 2 eggs, size M
• 200 g sour cream
• 4 tbsp caramel sauce
• 70 g sugar
• 250 g flour
• 2 tsp, heaped baking powder
• 1 pinch of salt
• 500 ml Cremefine or whipped cream
• 1 pack of cream powder (paradise cream caramel)
• 1 pack of cream powder (Paradise Cream Chocolate with Almond Crisp), alternatively just chocolate
• n. B. Cocoa powder for dusting
• e.g. confectionery (Toffifee) or caramel sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the base, melt the butter. Chop the Toffifee (I quartered it). Beat the sugar, eggs, and melted, cooled butter until fluffy. Stir in the sour cream and caramel sauce. Mix the flour, baking powder, and salt and stir briefly. Finally, fold in the Toffifee and the chunks. Pour the batter into a greased, round 28 cm springform pan. Bake in an oven preheated to 180°C (top/bottom heat) for about 20 to 25 minutes on the middle rack. Test for doneness with a skewer. Remove the base from the pan and let cool on a wire rack for 30 minutes. Meanwhile, prepare the cream in two bowls. Make a cream from 250 ml of Cremefine or whipping cream and the Paradiescreme powder according to the package instructions. Beat for about 2-3 minutes until fluffy. Then, using 2 teaspoons (one long and one short), alternate between adding dollops of cream to the base. The cream can also be piped on top. There are no limits to your creativity. Then decorate the cake with cocoa powder and Toffifee.