Name: Taffy Cake
Total time: 1 h

For the Toffifee cake, first place the biscuits in a freezer bag and crush them in the well-sealed bag. Then toast the hazelnuts in a pan without fat. Beat the egg whites with 75g sugar until stiff. Beat the egg yolks and the remaining sugar with a mixer for about 4 minutes until foamy. Then fold the stiffly beaten egg whites into the egg yolk and sugar mixture. Mix the flour with the baking powder and sift everything finely. Add the biscuit crumbs and hazelnut kernels and gently fold them in until a dough is formed. Fill the dough into a springform pan (Ø 26cm, grease the bottom and line with baking paper) and bake at 170° C for about 25-30 minutes.

Once the base is baked, remove it from the pan and turn it out onto a cake rack covered with baking paper. Be sure to remove the baking paper that was also baked. Now allow the base to cool. Only then cut the cake horizontally once.

To prepare the filling, soak and dissolve the gelatin (according to package directions). Finely chop the toffifees and whip the cream until almost stiff. Add the dissolved gelatin while whipping, whip the whipped cream until completely stiff.

Stir the chopped toffee crumbs into one half of the whipped cream, and the drinking chocolate powder into the other half. Fill the finished chocolate whipped cream into a piping bag with a star-shaped nozzle and pipe a ring about 3 cm wide around the outside of the bottom cake layer.

Taffy Cake

For the dough:

For the filling:

For coating:

For the decoration:

Instructions:

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