Toffifee cake with raspberry cream

Name: Toffifee cake with raspberry cream
Cook time: 1 h
Total time: 4 h
Yield: 16
Ingredients: 300 g frozen raspberries; 1 pck. Viennese soil (à 400 g); 6 sheets Gelatine; Two pck. Toffee (125 g each); 9 TABLESPOONS Raspberry spread without seeds; 900 g Whipped cream; 100 g Sugar; Two pck. Vanillin sugar; 3 TABLESPOONS Cocoa powder; 300 g Marzipan raw mass; 7-10 Tbsp Icing sugar; 7-10 Tbsp Piping bag

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
240 mins

Ingredients

Servings: 16

300 g frozen raspberries
1 pck. Viennese soil (à 400 g)
6 sheets Gelatine
Two pck. Toffee (125 g each)
9 TABLESPOONS Raspberry spread without seeds
900 g Whipped cream
100 g Sugar
Two pck. Vanillin sugar
3 TABLESPOONS Cocoa powder
300 g Marzipan raw mass
7-10 Tbsp Icing sugar
7-10 Tbsp Piping bag

Directions

1
Defrost raspberries at room temperature and pass through a sieve. Loosen the bottoms carefully with a knife. Soak gelatine in cold water. Chop the toffifee coarsely, except for 13 pieces.
2
Place a cake ring around the lower cake base and spread with 3 tbsp. jam. Whip 600 g cream until stiff. Warm up 3 tbsp. spread. Squeeze the gelatine well and dissolve in the heated spread. Gradually stir the strained raspberries into the gelatine. Stir in sugar, fold in whipped cream and finally stir in the sliced toffee.
3
Spread about half of the cream on the bottom cake layer and smooth it down. Place the middle cake base on top and spread with 3 tbsp. Spread the rest of the cream on top. Place the top base on top and chill for at least 3 hours. Whip 300 g cream with vanillin sugar until stiff. Mix approx. 75 g of the cream with 1 tbsp. cocoa. Fill cocoa cream and 75 g whipped cream into 1 chamber of the piping bag with star-shaped spout. Refrigerate piping bag until ready for use.
4
Remove the cake from the ring and spread with the remaining cream all around. Refrigerate again for about 10 minutes. Knead the marzipan with 2 tbsp. cocoa and roll out round (approx. 45 cm Ø) on a work surface dusted with icing sugar. Cover the cake with the marzipan and use the rest for other purposes. Decorate the cake with the 2 coloured cream and the remaining toffee and serve immediately.