Heavenly Toffifee Cake

Ingredients for 1 servings:

• 6 eggs
• 140 g sugar
• 200 g almonds, ground
• 1 packet of baking powder
• 800 ml whipped cream
• 100 g dark chocolate
• 4 sheets of gelatin
• 2 packs of confectionery (Toffifee)
• 3 tbsp chocolate pudding powder
• 200 g mascarpone
• e.g. chocolate sprinkles or waffles

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

If you like Toffifee, you’ll love it…

Quarter 15 Toffifee and freeze. I do this first so I can grind them more easily later. Preheat oven to 170 degrees (top and bottom heat). Separate the eggs, beat the egg whites until stiff. Beat the egg yolks with the sugar until frothy, then add the almonds and baking powder. Fold in the egg whites. Bake for 20 minutes. Let the base cool and cut in half. The base can be baked a day in advance. Soak the gelatine in cold water. Put 400 ml of cream in a saucepan, chop the chocolate slightly and add it, heat but do not boil, and stir until dissolved. Add the gelatine to the warm cream and mix. Place a cake ring around the halved base and pour in the chocolate cream. Place the second base on top and chill. Grind the frozen Toffifee into a powder using a food processor. If you don’t have a food processor, simply chop the sweet bits very finely. Whip 200 ml of cream until stiff, add the mascarpone and mix, then add the Toffifee powder and mix. Pour onto the second layer, smooth it out, and chill again for at least 3 hours. This can be done up to this point a day in advance. Whip 200 ml of cream with a little sugar and the custard powder until stiff. Remove the cake from the tin and spread the outside with chocolate cream. Pipe the remaining mixture into a piping bag and decorate with Toffifee, cookie rolls, and sprinkles as desired, then enjoy.