Preparing the biscuit:
Preheat the oven to 170 degrees in advance. Combine eggs and sugar in a mixer bowl, beat into a fluffy creamy mass (beat for 10-15 minutes), then gradually add sifted flour, mix at low mixer speed or manually with a spatula until the flour is evenly distributed. Line the bottom of the mold (I have a springform pan with a diameter of 22 cm), put the dough in it, level it, bake for 40-45 minutes, do not open the oven for the first 30 minutes! (determine readiness with a wooden stick - pierce the biscuit, if the stick comes out dry - ready). Cool the finished biscuit a little right in the mold in the open, switched off oven, then carefully run a spatula along the sides of the mold and separate the biscuit, transfer it to a dish, cover with a towel and cool completely, it is better to stand overnight. Cut the biscuit into 2 parts.
To prepare the cream, place boiled condensed milk at room temperature (!) in a bowl, gradually adding cream, beat until smooth consistency and color.
Place one part of the biscuit on a plate and pour syrup evenly over it.
Pour in half the cream and spread evenly.
Cover with the second sponge cake, also pour syrup and grease the top and sides with cream. Place the Toffee cake in the refrigerator to soak for at least 2 hours.
Break the chocolate into pieces, add 1 tablespoon of water and melt in a water bath or in the microwave, then put it in the corner of a plastic bag, cut a small hole and place drops of chocolate on the parchment (you can make a few snowflakes), put it in the freezer until hardened.
Then decorate the top and sides of the cake with them in a chaotic manner. When serving, cut the finished toffee cake into portions.
Enjoy your tea! And delicious and easy everyday life!
Toffee cake is an amazing delicacy that has a huge number of fans. Due to the fact that the biscuit dough contains honey, the cakes are very aromatic, porous and spongy. Sometimes they are even served separately as a honey sponge cake. This dessert is also distinguished by an incredibly delicious cream made from melted toffee and cream. We will tell you how to prepare such a cake in this article.
What do you need for the cake?
Toffee cake is not so easy to find in the store. This is, after all, a home cooking recipe, so if you want to please your family and friends with a bright and unusual dessert, then feel free to go to the kitchen to bring your culinary talent to life.
In order to prepare the Butterscotch cake, we will need the following ingredients:
- five chicken eggs;
- 300 grams of granulated sugar;
- two tablespoons of honey;
- one glass of walnuts;
- 25 ml vegetable oil;
- three tablespoons of cocoa;
- two and a half glasses of flour.
To prepare the cream you will need:
- 400 grams of Iris candies;
- 450 grams of cream with 35% fat content;
- 100 grams of butter;
- vanillin.
Cooking process
The recipe for Butterscotch cake is described in detail in this article. First you need to beat the eggs together with granulated sugar using a mixer or blender until the thickest foam forms. Add nuts, honey, vanillin and vegetable oil to the resulting dough one by one.
Be careful, you need to stir very carefully, do not overdo it. Only in this case will your “Toffee” cake turn out delicious, and you won’t have to spend a lot of time preparing it. After we mix the existing mass with flour, you should get a consistency similar to thick sour cream. Therefore, you don’t have to take two and a half glasses of flour at once, as advised in cookbooks, but start with one and a half glasses. First, the flour should be sifted with soda, cocoa powder and vanillin. Gently pour this into the dough and mix thoroughly. Only then add the rest of the flour.
Be prepared that after you add the so-called dry ingredients, the dough will fall to about one-third of the bowl. Don't worry, that's how it should be.
Baking cakes
For the Toffee cake, a photo of which is in this article, you need to bake the cakes. It is best to take a large mold, for example, with a diameter of 24 centimeters. It should be greased with vegetable oil and filled with a third of the dough you have.
How many parts to divide the dough into is up to you. There may be more, it all depends on how many layers you plan to have in your cake. They are baked in the oven for 25 to 35 minutes at 180 degrees. The oven needs to be preheated.
You can check the readiness of the cakes using a toothpick by piercing the dough with it. If it remains on the toothpick, it should be finished baking. Bake all the remaining cakes in the same way.
Cake cream
For cream, “Iris” candies with a viscous structure are best suited. They need to still melt well. Remove the wrapping from all the candies.
Don't forget about the cream, it should be very fat, at least 33 percent. Pour them into a saucepan, stirring, and bring to a boil. When the cream is hot, add the candies, be sure to continue stirring, waiting until they are completely dissolved.
Now you can turn off the stove and add vanillin and butter to the hot mixture. Stir the resulting mixture until smooth. While the cream is still warm, grease all the cakes with it a little separately, this is necessary for their impregnation.
After this, you need to wait until the cream cools and as it thickens, generously spread the cakes and assemble them into the cake. Please note that the mass will be liquid at first, only as it cools it will become thick, similar to melted candy. Cooling will take approximately forty minutes. From time to time you need to look into the refrigerator to assess the condition of the Toffee cake. The recipe with photos is given in this article in as much detail as possible.
Finally, the cake is decorated with grated chocolate.
With corn sticks
There is another original recipe for making this cake, which uses corn sticks. To do this, you will need to have the following list of products on hand:
- 100 grams of sweet corn sticks;
- 400 grams of soft toffee;
- 150 grams of butter.
Cooking the cake
To make a cake from corn sticks and toffees, you need to start by freeing all the candies from their wrappers.
Now take each corn stick individually and cut it into two or three parts, as you like. At this time, put a small but deep bowl on the fire in which we need to melt the butter. Add toffee there.
Note that don't worry about the fact that the candy and butter may float on their own in the bowl. The fact is that when the toffee finally melts, the mass will become homogeneous and everything will mix well.
Stir the caramel until the candies are completely melted and dissolved. Now you need to add pre-cut corn sticks in small portions without turning off the heat and without removing the bowl from it. Then mix everything thoroughly again.
Divide the resulting dessert preparation into two parts and place it in plastic bags. The dessert must be given the shape of a sausage, strongly crushing the bags in your hands. After this, put the treat in the refrigerator. It needs to be allowed to cool for several hours.
Cut the frozen dessert into pieces and serve. As you can see, the second recipe is simpler, it does not require an oven, and it will take less time.
Very, very tasty Iris cake. Try this honey cake and you will fall in love with it. The cake must be prepared the day before the holiday (at least 6 hours)
Ingredients:
- Eggs 4 pcs
- Sugar 1.5 tbsp.
- Soda 1 tsp.
- Bite 1 tsp.
- Honey 3 tbsp. l
- Butter or margarine 100 gr.
- Flour 5 tbsp.
- Milk 0.5 liters
- Sugar 1 tbsp
- Flour 0.5 tbsp
- Oil 200 gr
- Boiled condensed milk 1 can
- Walnuts
- Iris candies 200 gr.
- Butter 40 gr.
- Milk 50 gr.
- Powdered sugar 1 tbsp.
How to cook
Dough: Eggs, sugar, baking soda with vinegar, combine honey and butter and leave for 10-15 minutes. for steam At the end add 3 tbsp. flour and after a few minutes remove from steam. Prepare 2 tbsp on the table. flour, place the dough on them and mix (I make it hot. I don’t wait for it to cool). Divide the dough into 5 parts. And bake each part on a baking sheet 30 x 40 cm. Grease the back of the baking sheet with margarine, sprinkle with flour and roll out the dough very thin, not reaching the edges 1 cm. The dough bakes quickly.
Coat each cake with cream and sprinkle with raisins and nuts. Spread the last cake layer with cream on top and fill it with toffee.
Cream:
Mix sugar with flour and slowly add milk, stirring constantly, cook the custard, cool and beat with butter and boiled condensed milk.
Toffee:
Place all the ingredients indicated for the toffee on gas, melt, let simmer for a minute, cool and cover the delicious cake.
