Toffee Tart

Name: Toffee Tart
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 3 eggs (Gr. M), salt; 100 g Sugar; 1 package Vanillin sugar; 75 g Flour; 7-10 Tbsp 1 p. pudding powder caramel (for cooking; for 1⁄2 l milk); 1 heaped Tsp baking powder; 200 g Dark chocolate coating; 200 g Nut nougat, firm; 800 g Whipped cream; 1 TEASPOON Butter; 1⁄2 Package (400 g) Toffee; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

3 eggs (Gr. M), salt
100 g Sugar
1 package Vanillin sugar
75 g Flour
7-10 Tbsp 1 p. pudding powder caramel (for cooking; for 1⁄2 l milk)
1 heaped Tsp baking powder
200 g Dark chocolate coating
200 g Nut nougat, firm
800 g Whipped cream
1 TEASPOON Butter
1⁄2 Package (400 g) Toffee
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 4 tbsp. cold water and 1 pinch of salt until stiff, while pouring in sugar and vanilla sugar. Fold in the egg yolks one at a time.
2
Sift the flour, pudding powder and baking powder on top and fold in.
3
Spread the sponge cake into the mould. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 25 minutes. Let them cool down.
4
Coarsely chop the couverture and nougat. Bring the cream to the boil, remove from the stove. Melt the nougat and 150 g chocolate coating while stirring. Cool down. Then chill for at least 5 hours.
5
Cut the biscuit 1x so that the top is thin and the bottom is thick. Whip nougat cream in 2 portions until stiff. 2⁄3 Spread it dome-shaped on the thick base and place the thin one on top.
6
Spread the cake with the remaining nougat cream. Chill for about 4 hours.
7
Melt 50 g chocolate coating and 1 teaspoon butter in a hot water bath. Spread on the middle of the cake to form a circle (10-12 cm Ø) and chill for approx. 15 minutes. Decorate with "Toffifees".