Toffifee cream cake

Ingredients for 1 servings:

• 2 egg yolks
• 3 egg whites
• 1 pinch of salt
• 120 g sugar
• 80 g flour
• 40 g starch flour
• 2 tsp baking powder
• 200 g cream cheese
• 4 tbsp powdered sugar
• 400 g cream
• 2 packs of cream stiffener
• 400 g confectionery (Toffifee), chopped
• Fat and flour for the mold

Instructions

Working time approx. 55 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 35 minutes

Preheat the oven to 160°C fan/convection oven. Grease and flour a 22cm ring tin. Beat the egg whites with salt until stiff peaks, then add 60g of sugar. Beat the egg yolks with 60g of sugar until foamy. Carefully fold the egg yolk mixture into the egg whites. Mix the flour, starch, and baking powder, sift them onto the beaten egg whites, and carefully fold them in. Pour the batter into the tin, smooth it out, and bake for about 40 minutes. Remove from the oven, let it cool briefly, then turn out onto a wire rack and cool completely. For the topping, beat the cream cheese with icing sugar until creamy. Beat the cream with cream stabilizer until stiff peaks, then carefully fold it into the cream cheese. Cut the cake base in half horizontally twice and spread some of the cream on the two bottom layers, sprinkle with about 100g of the chopped Toffifees, and put them back together. Spread some of the cream on the cake hole. Spread the remaining cream evenly all over the cake and sprinkle with the remaining Toffifees. Refrigerate for at least 60 minutes.