Toffifee Berries Cake

For the Toffifee Berry Cake, preheat the oven to 180 degrees. Grease 3 springform pans (22 cm diameter) and sprinkle with the grated hazelnuts. Line with baking paper.

For the top cake layer, cream 174 g butter with 174 g sugar. Beat 3 eggs and gradually stir them into the butter-sugar mixture. Sift 174 g flour and 1.5 tsp baking powder into the mixture and fold in with a spoon.

Fold in the pulp of half a vanilla pod and 1 tsp milk. Pour the batter into one of the springform pans and bake for about 35 minutes.

For the bottom cake layer, cream 174 g butter with 174 g sugar. Beat 3 eggs and gradually stir them into the butter-sugar mixture. Sift 174 g flour and 1.5 tsp baking powder into the mixture and fold in with a spoon. Fold in the pulp of half a vanilla pod and 1 tsp milk. Pour the batter into one of the springform pans and bake for about 35 minutes.

For the middle pastry case, cream 116 g butter with 116 g sugar. Beat 2 eggs and gradually stir them into the butter-sugar mixture. Sift 116 g flour and 1 tsp baking powder into the mixture and fold in with a spoon. Fold in the pulp of half a vanilla pod and 1 tsp milk. Pour the batter into one of the springform pans and bake for about 30 minutes. Let the dough cool and rest for 2-3 hours.

For the cream, whip 400 ml of whipped cream until stiff and mix with mascarpone. Add the pulp of 1.5 vanilla beans and sprinkle with the dust.

Preparation Tip:

Add Toffifee to the Toffifee Berry Cake just before serving, otherwise the cream will dissolve the caramel of the Toffifees and the caramel will melt on the cake.

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