Toffee Hazelnut Caramel Pound Cake Recipe
Ingredients (for size 12*25*4):
Cream 33% – 60 ml
Toffee (soft and caramel, like Carambar or Walkers’ Original toffee) – 200 g
Butter – 180 g
Eggs – 3 pcs
Glucose syrup – 10 g
Vanilla –5 g
Almond flour – 110 g
Flour – 150 g
Baking powder – 2 g
Hazelnuts (chopped) – 70 g
Toffee – 200 g
Cream – 60 ml
Chocolate Whipped Cream:
Cream 33% (1) – 45 ml
Glucose – 5 g
White chocolate – 100 g
Cream 33% (2) – 120 ml
White dye –Titanium dioxide (optional) – 5 g
Hazelnuts – 20 g
Sugar – 20 g
Chocolate whipped cream:
Melt chocolate in the microwave or with water bath. Heat cream (1) and dissolve glucose syrup in it. Pour the mixture into chocolate and stir well. Incorporate another cream (2) and white dye, if necessary. Keep in fridge for at least a night. On the day of cooking the cake, whip using blender until hard peaks.
Heat caramel toffees, then add cream and butter and mix together.
Add eggs, glucose syrup, vanilla extracts (or vanilla seeds) and mix until smooth.
Add almond flour, baking powder and flour.
Bake at 160 C for nearly 40 minutes. Exact time depends on baking mold size. It may take from 30-45 min.
Melt sugar until caramelization, without stirring it. Add nuts, mix well and cool.
Heat toffees and cream together until the candies melt.
Pour it on cake before sauce gets too thick. Sprinkle the cake with chopped hazelnuts.
Decorate cake with cream, caramelized nuts and edible gold.
Piping nozzle used is Feather (Saint Honore)