Hazelnut Toffee Cake

Ingredients

• 350 g butter
• 250 g sugar
• 5 eggs
• 400 g flour
• 100 g ground hazelnuts
• 1 tsp instant coffee powder
• 1 packet baking powder
• 1 tsp cinnamon
• 1 pinch ground cloves
• a pinch salt
• 750 ml whipping cream (min 30% fat)
• 450 g crystallized sugar
• 100 g butter
• 75 ml whisky cream liqueur
• 100 g milk chocolate
• 100 g white chocolate
• 1 handful hazelnut kernels

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line a deep baking tray (about 20x30 cm) with parchment paper.

2. 2.

   Beat the butter with an electric mixer until fluffy, then gradually add sugar while mixing until it no longer crunches. Beat in the eggs one at a time, continuing to mix very fluffily for about 5 minutes. Mix flour with hazelnuts, coffee powder, baking powder, spices and salt. Sift the dry mixture over the butter mass and quickly fold in with the mixer’s dough hooks (over‑mixing makes the dough tough). Pour into the tray, smooth the surface, and bake in the preheated oven for about 45 minutes (test with a skewer).

3. 3.

   Meanwhile, make the toffee by simmering cream, crystallized sugar, butter and liqueur in a pot over low heat for about 30 minutes, stirring occasionally until the mixture turns light brown and thick. The toffee is ready when a small amount placed on a plate does not run; if still liquid, continue cooking. Let it cool to spreadable consistency.

4. 4.

   After baking, let the cake cool in the pan. Remove from the pan and cut horizontally into two layers.

5. 5.

   Spread the finished toffee over the base layer and place the top layer on top.

6. 6.

   Melt both chocolates separately over a double boiler, pour over the cake, and swirl to create a marbled effect. Sprinkle hazelnut kernels on top; when the chocolate starts to set, cut the cake into pieces. Let it firm completely before serving.