Toffifeetorte with butter biscuits and nougat

Ingredients for 1 servings:

• 200 g butter biscuits
• 120 g butter
• 1 handful of sweets (caramels), soft
• 750 g quark
• 100 ml milk
• 250 g whipped cream, cold
• 75 g sugar
• 150 g nougat (hazelnut nougat)
• 15 g cocoa powder
• 1 pack of gelatin powder
• 120 g confectionery (Toffifee)
• 50 g chocolate, dark
• Hazelnuts

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

without baking

Place the butter biscuits in a bag and crush them with a rolling pin. Chop the caramel candies into small pieces and mix them with the biscuit crumbs. Slowly melt the butter in a saucepan, add it to the biscuit mixture, and mix. Place a 24 cm cake ring on the cake plate. Pour the crumb mixture into it and press it down firmly with a spoon. Chill the base for half an hour. Let the gelatine soak in 6 tablespoons of cold water for 10 minutes. Whisk the cream. Mix the quark and milk until creamy. Heat the gelatine over a bain-marie, stirring constantly until dissolved. Add 2 teaspoons of the quark mixture to the gelatine and mix. Add it to the remaining cream, stirring quickly to avoid lumps. Fold in the cream. In a small saucepan over a bain-marie, stir the nougat until smooth and let it cool. Halve the quark cream. Stir the nougat and cocoa into one half and the sugar into the other half. Spread the dark cream over the cooled base. It is best to use an angled baking sheet. Use a pastry scraper to level the surface. Chill the cake for 10-15 minutes. Spread the white cream. Do not apply too much pressure, as the dark cream will spread with it. Chill the cake for at least 2 hours. Shortly before serving, set aside 12 Toffifee pieces and roughly chop the rest. If you like, you can also chop a few hazelnuts. Remove the cake from the fridge and spread the whole Toffifee pieces evenly around the edge. Spread the chopped Toffifee pieces and the nuts over the remaining surface. Carefully loosen the cake ring. Divide the chocolate into 1/3 and 2/3 pieces. Melt the larger portion over a pan of simmering water and stir to ensure it melts evenly. Remove the chocolate from the pan and add the remaining chocolate. Stir until melted, then use a spoon to scatter small strands over the cake.