Hazelnut Caramel Cream Cake with Toffifee

For the hazelnut caramel cream cake with Toffifee, first prepare the caramel. To do this, boil 4 tablespoons of sugar in a saucepan with a few drops of water, stirring constantly until the sugar is dark brown. Turn off the heat and deglaze with 1/2 liter of cold water. Be careful not to splash, caramel has about 240 °C!

Let the caramel cool down. Then fill up with cold milk to 1/2 liter, cook a pudding with the 1/2 liter caramel milk according to the description (do not add sugar) Then let it cool down.

Beat the whipped cream, add the mascarpone and stir in, add half the caramel pudding and stir again. For the hazelnut cake, beat 6 eggs, sugar and 6 tablespoons water in a food processor for 6 minutes until frothy.

If you don’t have a food processor, beat 6 egg whites with 150 g sugar until stiff and beat 6 yolks with 150 g sugar and water until fluffy.

Then stir in the ground nuts, vanilla sugar, flour and baking powder. Pour into a 28 cm diameter pan and bake at 175 °C for about 50 minutes.

Cut the cooled cake 2x in the middle. Spread the cake layers first with half of the remaining pudding and then with the caramel cream. Assemble the cake.

Spread a thin layer of the caramel cream on the outside, decoratively pipe the remaining caramel cream onto the cake using a piping bag, decorate the outside and top center of the cake with chocolate chips and Toffifee.

The hazelnut caramel cream cake with Toffifee at the b

Preparation Tip:

If you cover the pudding with cling film, it will not get a skin.

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