Toffee Bienenstich (cream cake)

Ingredients:

For the sponge mixture:
100 g butter
50 g sugar
2 eggs
200 g curds
400 g flour
1 packet of baking powder

For the topping:
100 g butter
100 g sugar
1 packet vanilla sugar
5 Original Sahne Muh-Muhs Toffees
150 g almond flakes

For the filling:
5 Original Sahne Muh-Muhs Toffees
2 tbsp. water
200 g white chocolate
500 ml cream

First grease the baking tray, place greaseproof paper on it and place an edging frame for baking around it (30 x 30 cm). Beat the butter and the sugar together and then add the eggs and the curd. The flour and the baking powder are then folded in. The sponge mixture which you have mixed is then evenly pressed into the prepared, edged baking tin. Tip: Since the sponge mixture is stubbornly sticky, it is best to do this with wet, cold hands! In the meantime, you can pre-heat the oven to 200 °C upper/lower heat. Cut the Original Sahne Muh-Muhs Toffees into small pieces and then bring the butter, sugar and vanilla sugar to the boil whilst stirring continuously, until the sugar has completely dissolved. The toffees are stirred into this hot caramel mass, and will melt in there. Finally, add the almond flakes – then this mass is added to the prepared sponge on the baking tray. Do not forget to smooth the surface, as the whole cake must now be baked for around 25 minutes. For the filling, first chop up the white chocolate and then cut the toffees into small pieces. Allow the toffees to melt in a pot containing the water, stirring occasionally, and then remove it from the heat in order to allow the chocolate to melt in it. Keep stirring until it is completely dissolved.

As soon as the mass is no more than lukewarm, then whip the cream until stiff before carefully folding it in. Now cut the cream cake into four squares, 15 x 15 cm, halve these respectively and divide the topping again into several pieces (ideally 5 x 5 cm). Place the sponge bases as close together as possible, so that a single "sheet" is formed again, which you then cover with the cream and finally place the "tops" on. Mmmmh!