in Recipes

Toffifee – Cake à la Birgit

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Ingredients for 1 servings:

  • 600 ml cream
  • 300 g sugar
  • 100 g dark chocolate
  • 1 cake base, Viennese sponge cake base, three layers
  • Confectionery (Toffifee) as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super easy, quick and delicious

Heat the cream and dissolve the sugar in it. Bring the cream to a boil briefly, remove from the heat, and dissolve the chocolate in it. Chill the cream in the refrigerator for at least 4 hours, preferably overnight. Beat the cold cream with a hand mixer until stiff peaks form. Place a cake ring around the Viennese layer and spread 1/3 of the cream on it. Place the next layer on top and cover with another 1/3 of the batter. Place the third layer on top, spread most of the remaining cream on it, and smooth it down. Chill for approx. 1.5-2 hours. Carefully remove the cake ring and spread the excess cream around the edge of the cake. Decorate the cake surface with Toffifees.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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