Toffifee liqueur cream cake

Ingredients for 1 servings:

• 6 eggs, separated
• 1 pinch of salt
• 180 g sugar
• 1 packet of vanilla sugar
• 78 g flour
• 60 g cornstarch
• 60 g cocoa
• Fat for the mold
• 400 g milk chocolate
• 200 ml cream
• 250 g raspberries, frozen
• 2 tbsp powdered sugar
• 1 shot of water, large shot
• 300 g low-fat curd cheese
• 200 g mascarpone
• 150 ml liqueur (Toffifee liqueur)
• 50 g sugar
• 1 packet of vanilla sugar
• 250 ml cream
• 11 sheets of gelatin
• n. B. Decor of your choice

Instructions

Working time approx. 4 hours; Rest time approx. 15 hours; Cooking/baking time approx. 25 minutes; Total time approx. 19 hours 25 minutes

Three-layer cake with homemade Toffifee liqueur à la moni2207. Please read the recipe carefully before making it. For a 20- or 24-inch springform pan.

Allow at least two days for processing so that everything cools down properly. You can also make everything in one day if you can start in the morning and have a few hours of cooling in between. First, grease the springform pan. A 20cm pan for thick layers of dough, a 24cm pan for thin layers of dough. This is what I use. Preheat the oven to 180°C (top/bottom heat). For the pastry, beat the egg whites with the salt until stiff peaks form and set aside. Beat the egg yolks with the water, sugar, and vanilla sugar until frothy. Carefully fold in the beaten egg whites, then sift the flour, cornstarch, and cocoa powder and fold in. Pour the batter into the prepared pan and bake for 25 minutes on the third rack from the bottom. Then let it cool completely on a wire rack. Wrap the cake in aluminum foil to prevent it from drying out, as you won’t be working on it again until the next day. For the ganache, melt the chocolate and cream in a double boiler. Transfer to a container that is easy to work with using the whisk on a hand mixer. Chill overnight. The next day, remove the ganache from the refrigerator. For the raspberry layer, place the raspberries in a saucepan, sprinkle with powdered sugar, and add water to prevent burning. Bring everything to a boil until the raspberries become a puree. Pass the puree through a fine sieve to remove all the seeds. For the liqueur cream, soften the gelatin according to the package instructions. Mix together the quark, mascarpone, sugar, and vanilla sugar. Stir in the Toffifee liqueur. Whip the cream until stiff peaks form. Heat the gelatin in a saucepan and melt. Then add two tablespoons of the cream and mix well. Add a few more spoonfuls and mix well. Now add the gelatin mixture to the liqueur cream, stirring continuously, and mix well. Fold the whipped cream into the cream. Let the cream set slightly. Cut the cooled cake in half. I always mark the overlapping spots with toothpicks. Spread the raspberry puree evenly over the base layer and place the middle layer on top. Place a cake border around the cake and spread the gelled cream over the cake. Place the top layer on top and let the cake chill for at least 3 hours. Beat the ganache with a hand mixer until it forms a creamy, spreadable mixture. Carefully loosen and remove the cake ring from the cake with a knife. Carefully spread the ganache over the cake. You can also use your hands to smooth it out, as long as they aren’t too hot. I get better results this way than with spatulas, etc. Chill again briefly. Decorate it however you like. I covered the cake with a fondant blanket and decorated it with edible paper flowers, sugar pearls, and sugar diamonds. You can also skip the ganache and cover the entire cake with the cream instead, or cover it with a single layer of cream—the cake will probably only look more substantial. Or you can stick with the ganache layer alone. I haven’t included moni2207’s Toffifee Liqueur recipe here, but you can find it here: https://www.chefkoch.de/rezepte/2313981369058982/Toffifee-Likoer.html