Toffee Roll

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut the nougat into pieces, chop the chocolate roughly. Heat the cream in a saucepan, melt the nougat and chocolate while stirring. Pour the nougat cream into a bowl, let it cool down, cover and chill for at least 4 hours.

2. 2

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt, sugar and vanilla sugar. Stir in the egg yolks. Mix flour, cocoa, starch and baking powder, sieve onto the egg mixture and fold in.

3. 3

   Spread the mixture evenly on a baking tray (32 x 38 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 8-10 minutes.

4. 4

   Take out the sponge cake and turn onto a tea towel sprinkled with sugar. Remove the paper and roll the sponge cake with the tea towel, let it cool down.

5. 5

   Roast the nuts in a pan without fat, take them out and let them cool down. Soak gelatine in cold water. Whip nougat cream in 2 portions with the whisk of the hand mixer until stiff. Coarsely chop the nuts.

6. 6

   Squeeze the gelatine, dissolve and stir in 4 tbsp. of the nougat cream, stir into the remaining nougat cream. Fold in nuts, up to 25 g for decoration.

7. 7

   Carefully unroll the sponge cake. Spread the nougat cream on the sponge cake, leaving a rim of about 1 cm free. Roll up the sponge cake, starting from one long side and refrigerate for at least 2 hours.

8. 8

   Roughly chop the toffee. Spread the sponge roll with caramel bread spread, decorate with chopped nuts and toffee.

Nutrition Facts

KCAL
420 kcal

CARBS
29 g

FATS
31 g

PROTEINS
7 g