Toffifee cream cake

Ingredients for 1 servings:

• 5 eggs
• 5 tbsp water, warm
• 175 g sugar
• 100 g hazelnuts, ground
• 50 g flour
• 1 pinch of salt
• 1 tsp baking powder
• 800 g cream
• 3 packs of confectionery (Toffifee), 15 pieces each
• 2 packets of vanilla sugar
• 3 packs of cream stiffener
• 200 g currant jelly

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 30 minutes

with hazelnut sponge cake

Bake the hazelnut sponge cake the day before. First, separate the eggs. Beat the egg whites until fluffy. Then, in another bowl, beat the egg yolks with water and sugar using a hand mixer until thick, creamy, and almost white. Add the hazelnut, flour, salt, and baking powder mixture to the egg and sugar mixture and gently mix in. Then add the egg whites and gently fold in. Line a springform pan with baking paper and pour in the batter. Bake at 180°C (top and bottom heat) or 160°C (fan-assisted) for about 30 minutes. Place the cake on a wire rack overnight. Also prepare the cream mixture the day before. Melt two packages of Toffifee (30 pieces) in the cream over medium heat. Stir frequently. The cream must not boil! Once the Toffifee has melted, scoop out the hazelnuts with a spoon, rinse them under warm water, and let them dry. Store the Toffifee cream mixture in the refrigerator overnight. The next day, cut the hazelnut sponge cake in half with a long knife and divide it into three equal layers. Heat the redcurrant jelly in a saucepan and melt it. Then spread the jelly evenly over the bottom and middle layers. Allow the jelly to dry slightly. Whisk the chilled Toffifee cream mixture until stiff peaks form, gradually adding the vanilla sugar and cream stiffener mixture. Spread some of the cream on the bottom and middle layers, then assemble the three layers and cover the cake with cream on top and all around. Reserve some of the cream for decoration. Transfer this cream to a piping bag. Place 12 dots of cream around the cake. Use the rest for further decorations. Place one of the hazelnuts saved the day before in the center of each dot. Cut the 15 Toffifee from the last pack into approximately 3 mm thick slices. Place a slice on the side of each dot of cream. Use the remaining slices for decoration as well.