For the sponge cake:
100 grams ladyfingers
3 egg whites (size M)
100 grams of sugar
3 egg yolks (size M)
25 grams of wheat flour
1 level tsp baking powder
100 grams hazelnuts (ground)
For the filling:
12 caramel nut nougat pralines (e.g. Toffifee®)
600 grams of whipped cream (at least 30% fat)
2 sachets of Gelatin Fix (each for 250 ml of liquid)
1½ heaped tbsp cocoa drink powder
For painting:
1½ tbsp apricot jam
for decoration:
75 grams of whipped cream (at least 30% fat)
10 caramel nut nougat pralines (e.g. Toffifee®)
Cocoa powder (dark, heavily de-oiled)
preparation
For the dough:
Coarsely break up the biscuits, finely grind in portions in a blender or food processor.
Preheat the oven. Top/bottom heat: around 180 °C, hot air: around 160 °C.
Beat the egg whites until stiff, gradually add 50 g of sugar and beat until the sugar has dissolved. Beat the egg yolk, 3 tablespoons of hot water and the remaining sugar with a mixer (stirring sticks) on the highest setting for about 4 minutes until thick and creamy. Pour the beaten egg on top and carefully fold in.
Mix flour with baking powder, mix in biscuit crumbs and hazelnuts. Pour onto the custard and gently fold in with a spatula.
Place the dough for the Toffifee cake in a springform pan (ø 20-22 cm, greased base, lined with baking paper) and smooth out. Place the mold on the grid in the preheated oven. Bake the biscuit base for about 30 minutes.
Place the mold on a cake rack and let the biscuit base cool in the mold.
For the filling:
In the meantime, finely chop the toffee for the filling. Whip the cream with the mixer (stirring sticks) until almost stiff. Gradually trickle in the gelatine fix and continue beating until the cream is stiff.
Stir the chopped toffee into two thirds of the cream, mix in the remaining cream and the cocoa powder. Fill the chocolate cream into a piping bag with a large nozzle (ø 12 mm).
Remove the biscuit base from the mold and remove the baking paper that was baked with it. Cut the sponge cake in half horizontally. Place the bottom layer on a cake plate and decorate with a tall cake ring. Pipe a high rim about 3 cm wide on the bottom inside of the chocolate cream cake ring. Put the remaining chocolate cream in the fridge. Put a good half of the toffee cream in the middle of the base and smooth it out, place the middle base on top and press down lightly.
Spread about half of the remaining toffifee cream on the base, place the last base on top. Strain the jam through a sieve and coat the bottom with it. Spread a circle of the remaining toffee cream in the center of the cake surface. Decorate the edge of the cake top with the remaining chocolate cream. Place the Toffifee cake in the fridge for about 3 hours. Remove the cake from the cake ring.
Whip the cream until stiff to decorate. Spread it thinly over the edge of the cake so that you can still see the individual layers. Before serving, garnish the cake with toffees and dust with cocoa.
