Giant Toffee Tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding sugar, vanillin sugar and salt at the end. Stir in the egg yolks one after the other. Mix flour, pudding powder and baking powder, sieve onto the egg yolks and carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. For the filling, cut the nougat into pieces, chop 150 g of couverture roughly. Heat the cream in a saucepan, turn off the heat and melt the nougat and chocolate while stirring. Pour nougat cream into a bowl, let it cool down and put it in a cool place for at least 4 hours. Let the caramel sponge cake cool down in the mould on a cake rack. Remove the sponge cake from the tin and remove the baking paper. Let the sponge completely cool down. Cut the sponge cake once so that the top layer is thinner than the bottom layer. Place the lower cake layer on a cake plate. Whip the nougat cream in 2 portions with the whisk of the hand mixer until stiff (approx. 1 minute). Spread approx. 2/3 of the cream on the bottom cake base in a dome-shaped pattern and cover with the upper, thinner cake base.

3. 3

   Remove the sponge cake from the tin and remove the baking paper. Let the sponge completely cool down. Cut the sponge cake once so that the top layer is thinner than the bottom layer. Place the lower cake layer on a cake plate. Whip the nougat cream in 2 portions with the whisk of the hand mixer until stiff (approx. 1 minute). Spread approx. 2/3 of the cream on the bottom cake base in a dome-shaped pattern and cover with the upper, thinner cake base. Spread the remaining nougat cream all around. Put the cake in a cool place for 3-4 hours. Coarsely chop 50 g chocolate coating and melt it on a warm water bath while stirring. Spread the couverture in the middle of the dome cake as a large circle and chill for another 15 minutes. Decorate cake with toffee

4. 4

   Spread the remaining nougat cream all around. Put the cake in a cool place for 3-4 hours. Coarsely chop 50 g chocolate coating and melt it on a warm water bath while stirring. Spread the couverture in the middle of the dome cake as a large circle and chill for another 15 minutes. Decorate cake with toffee

5. 5

   Waiting time 8 hours

Nutrition Facts

KCAL
390 kcal

CARBS
32 g

FATS
27 g

PROTEINS
5 g