Taffy Cake

For the Toffifeetorte first prepare the sponge cake batter. To do this, mix eggs with sugar and vanilla sugar on high speed for 10 minutes. The mass should increase significantly in volume.

Sift flour over the mixture and fold in lightly. Pour the dough into a baking pan lined with baking paper and bake in a preheated oven at 180 °C for approx. 30-35 minutes.

For the filling, coarsely chop the nougat and heat in a saucepan with the whipped cream. Mix well and then leave to cool in the refrigerator.

Whip the nougat mixture with a mixer on high speed, stir in the sugar and mascarpone. Cut the sponge cake in half once. Spread some of the cream on the first layer, cover with the second layer, and spread cream on top and all around.

Set aside some of the cream. Heat the dark chocolate with oil in a water bath, let it cool a bit and decorate the cake with it.

Use the rest of the cream to pipe dots onto the toffee cake and decorate with Toffifee.

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