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Tort Toffifee

Tort Toffifee

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Whisk the egg whites with a pinch of salt. When the egg whites are beaten, add the powdered sugar. Add the cocoa and ground walnuts and mix until you get a homogeneous mixture. Add the mixture in a cake pan lined with baking paper and put the top in the oven heated to 180 * C for 12-15 minutes.

Cream 1:

The white chocolate melts in a bain-marie, together with the sweet cream. In the melted chocolate add gelatin dissolved in a little warm water and then whipped cream. We obtain a frothy cream, very light, which we pour over the baked and completely cooled top.

Cream 2 is prepared exactly like cream 1. Pour the second layer of cream into the cake tray and let everything cool for at least 3 hours. After cooling, remove the removable walls of the tray and garnish with chocolate icing (prepared from melted chocolate with a teaspoon of sour cream and a teaspoon of butter - in the microwave), grated chocolate and Toffifee candy, as seen in the picture!

Tort in Egypt

The Egyptian cake has become my favorite cake, I must admit! It has a little of each: thin, fragrant and crunchy top, gaaaalben and silky cream, cream full of crunchy surprises. It is exactly as sweet as it should be, so you can easily eat more than one slice. It's not hard, don't be afraid it's a long recipe. It's just extremely detailed, to make sure it comes out perfectly!

The quantities from the 3 countertops are given together, but because you will bake them separately, the ingredients for each countertop are: - 2 egg whites, - 2 tablespoons sugar, - 1/2 tablespoon flour, - 50 g ground hazelnuts / walnuts .

Beat the egg whites well, slowly add the sugar and beat for smoothing. Gradually incorporate the flour and ground hazelnuts / walnuts. Spread on a round tray with a diameter of 20 cm and bake for 25 minutes.

Repeat for each of the 3 countertops.


In a medium saucepan, over low heat, continue to mix the yolks, sugar, flour / starch, vanilla sugar and milk until you get a smooth and firm cream. Leave the cream to cool. Beat the butter well and gradually add it, stirring constantly, to the cooled cream.


Using a spatula, mix the cream well with the chopped hazelnuts / walnuts and crushed caramelized sugar (not crushed)


It is made simple: 1 countertop, 1 layer of yolk cream, 1 layer of crunchy cream. Repeat.

You will be left with some yolk cream, with it you can wallpaper the edges of the cake.


For inspiration and taste, you can garnish with cream, extra caramelized sugar, nuts, chopped hazelnuts or even almond flakes.

Toffifee Cake - Recipes

Avocado pate with tomatoes, an extremely healthy and tasty dish perfect for any meal

If you have a craving for a refreshing, light and aromatic paste, we highly recommend avocado with tomatoes and olive oil. It is suitable both as a supplement to tortillas, snacks or as a very healthy sandwich spread.

It contains a lot of fat, including a gram of cholesterol, because it is a vegetable fat, the fats it contains help reduce cholesterol in the body. Per 100 g contains 3 g of dietary fiber, 15 g of fat, including 11.5 g of monounsaturated fats and 1.3 polyunsaturated fats. Compared to other fruits contains a large amount of amino acids, magnesium, potassium, iron and vitamin C, vitamin B6, niacin (PP), folic acid, vitamin E I give vitamins and minerals that 100g of avocado contains in quantities greater than 1 / 10 daily demand). The perfect color for avocado should be greenish-brown (different variety), shiny skin, uniform without discoloration and spots. It should be quite soft under the fingers, but easy to knead it should return to its original shape. If you take it harder, leave it for a few days until it softens.

2 avocados, 3 cloves garlic, 4 sun-dried tomatoes or 7 cherry tomatoes, 1/2 lemon juice, 1 teaspoon paprika, curry powder, 2 tablespoons olive oil, green onions

Put all the ingredients in a bowl and mix with a blender or crush it with a fork (a thicker texture will come out) than with the mixer.

See also the recipe for avocado cu ou:

You have to try the best breakfast in the world. It is also perfect for children and is recommended for adults, but especially for women on a diet.

It looks and is delicious and is very easy to prepare.

Ingredients for two servings: one avocado, two eggs, a pinch of salt, lemon juice, a tablespoon, two grated Parmesan

Cut the avocado in half and remove the seeds. Take out a little dim the core of the fruit to make more room. Add a pinch of salt and squeeze a little lemon. Put a raw egg in the pit where the seeds were. Sprinkle a little grated Parmesan cheese and bake in the oven at 180 degrees for 10 minutes until the egg is cooked.

Prepared in this way it is perfect for children older than two years.

Avocado is considered one of the most complex and best foods in the world, through its intake of healthy fats and its ability to prevent metabolic disorders.

The benefits of avocado:

Avocado is one of the best fruits. It is called the fruit of life because it brings all the essential elements to a complete and healthy diet.

Regarding the diet of the small child avocado is part of the category of the first ideal foods, which can be offered to the small child from 4 months in the case of those who start an early diversification and are artificially fed, but can be the first food for breastfeeding. in diversification starting at 6 months.

Avocado has a high quality of being easily digested and is very nutritious.

Recipes you can prepare with avocado:

Avocado is one of the best sources of vitamin K, it has fiber, vitamin B6, vitamin C, folic acid and copper. Avocado has more potassium than a banana and has about 30 grams of fat, most of which is healthy fat. It is a good source of antioxidants and prevents skin diseases. In addition: it contains a large amount of beta-carotene, which makes it very useful in children's diets.

Avocado has the ability to absorb carotenoids, very valuable antioxidants that are difficult to assimilate and found in other vegetables. This makes avocado very suitable in various combinations with other fruits and vegetables.

How do you make avocados for babies?

Avocado can be served to the child as such, passed. You can add a little plain water and a second drop of lemon or lime.
It is excellent combined with other fruits or vegetables.
It goes perfectly with peaches, bananas and seafood, but also with boiled vegetables (carrots, parsnips, celery, zucchini).
You can combine it with juicy fruits - pears, for example or with chicken puree.
It is very good combined with cottage cheese or yogurt.
It is perfectly combined with cereals and carob powder.
It goes well with orange juice or mango, but it is very good mixed with pumpkin puree. Together with the pumpkin, it forms the perfect mass for babies.

Avocado can be frozen in plastic bags, cut into slices.

For a child's meal around 6 months, a quarter of an avocado is perfectly enough.

Legendary sweets of the years & # 821790 that we will never forget! Which one would you most like to find in stores?

When we were children, we enjoyed a few categories of sweets, among which the best known were the following. They were cheap, but very good and we were very happy when we received them as a gift for any special occasion or event. Here's what it was about [& hellip]

Bean soup with smoked bread crumbs. A traditional dish that any Romanian must appreciate

Bean in bread is the food that I adore in the cold periods and that I like to eat both at home, especially on weekends as it is the period of pampering or in the mountains, where I ate some exceptional dishes Ingredients: 1 smoked ciolan, 250 [& hellip]

How to prepare lentil and potato soup, an old recipe from grandparents

An excellent soup that you must not miss!

Ingredients: 2 large or 4 smaller potatoes, 1 onion, ½ glass of red lentils
1 handful of frozen green peas, 1 handful of wolfberry leaves (optional), 3 tablespoons olive oil, 1.5l of water, juice of 1 lemon, salt

Method of preparation:
Start by peeling and washing the potatoes. Cut them into cubes, set them aside.
Wash the lentils, drain.
Finely chop the onion and put it to harden together with the oil. Use a not very large soup pot, about 3l capacity is enough. After 5 minutes when it becomes glassy, ​​add the potatoes and water.
Let the potatoes boil for 10 minutes, then add the lentils. Leave it on the fire for another 10-15 minutes.
When the two main ingredients have boiled, you can add the rest & # 8211 peas and green leaves, if you use. Give them time to reach the boiling point again and keep them like that for 5 minutes.
Salt to taste and add as much lemon juice as you want depending on how sour you like the soup.

Delicious wafers with sour cream and hazelnuts with nutella! It's the ideal dessert you can't get enough of

Wafers are the favorite dessert from childhood for many of us, especially since at one time diversity was not the strong point of Romanians, grandparents and our parents. Today we teach you how to prepare at home the beloved wafers with milk, tender and very very tasty, with [& hellip]

This salad is eaten in the morning and is extraordinarily healthy

This morning salad helps you lose weight nicely and healthily: here's how it is prepared - Salad is the first and healthiest option for a diet. Moreover, salad has become a specialty of the house among families who cook and eat healthy. [& hellip]

How Italians make omelettes. It's called Frittatta and it's very good!

Frittata is an Italian omelette, for beginners I would say. Being baked in the oven does not require folding, turning or other skills like the French omelette. At this size (25 cm, made of 8 eggs), I baked it at 190C, being a temperature high enough to make the eggs rise a little in the oven, but not so high yet to burn underneath. This results in a fluffy, light and good-looking omelette that can be sliced. It's good even cold.

8 eggs, 1 tablespoon sour cream, 1/2 bag mix of frozen mushrooms (450 gr bag my bag contains pleurotus, champignon, shiitake, mushrooms and ghebe), 1 thyme, 1 bunch small green onions (chives), 75 gr goat cheese, salt, pepper, chili, 2 tablespoons oil.
Portions: 4
Omelette with mushrooms and goat cheese
Put the mushrooms in a large pan and thaw (until they are soft and have left a lot of juice). Remove with a spatula and press to get water out of them. The juice left by the mushrooms can be saved (even frozen) for other recipes.
* if you use fresh mushrooms, skip this step
In a pan 22-25 cm in diameter, which also goes in the oven, heat the oil well.
Add the mushrooms and sauté quickly, over medium heat, until slightly browned on all sides.
Beat eggs briefly until mixed. Add sour cream, chopped greens and spices (salt, pepper, a little chili) and beat until smooth.
Pour this mixture evenly over the mushrooms. Do not mix or shake the pan. Break the cheese into pieces and place on top, on the entire surface of the omelet. Now it should be seen that the edges of the omelet are already coagulated (see picture 3).
Place the pan in the oven at 190C for a maximum of 10 minutes. After 5 minutes you can check it, the omelet should look slightly swollen. When you touch it and there is no more raw egg on top, it's ready.

See also the recipe for peasant omelette in the oven:

Eggs are a very healthy food that we all need to adopt in our diet to ensure our energy needs for the whole day. Today we present you a very tasty recipe that you have probably never tried: baked omelette, here's how to prepare it!

4 eggs, 50 gr bacon, 1 small onion (approx. 50 gr), 1 medium potato (approx. 200 gr), 2 parsley threads, 1 small tarragon thread (or dill), 1 tablespoon oil, salt, black pepper, 2 cherry tomatoes .

Cut the bacon into strips. Cut the onion in half lengthwise and then thinly slice. Separate the slices. Peel a squash, grate it and cut it into small cubes. 1 cm.
In a pan 16 cm in diameter, put the bacon on low heat until it leaves its fat and begins to brown. Don't let it get crispy. Remove the bacon from the pan.
Add 1 tablespoon of oil over the fat left by the bacon.
Add the onion and potatoes and cook over medium to low heat until the potatoes are done and the onion has a sweet smell (about 10 minutes). Stir occasionally.
Put the bacon back in the pan, adding the chopped greens. Stir. Season with a little black pepper and a pinch of salt.
Beat eggs well with 1 tablespoon of water, a little salt and pepper and toss them in the pan. Stir briefly, just enough to distribute the potatoes evenly in the pan. Leave the pan on the fire until you see that it closes on the edges (about 1 minute).
Transfer the pan to the oven at 190C for 13 minutes.
Move the omelette on a wooden bottom and cut it into 8. Serve hot with a fresh salad.

The best Japanese Mochi recipes

Mochi, or Japanese rice cakes, is one of Japan's favorite foods. It is not only a traditional dish with many ways to enjoy it, but it is also incorporated into modern dishes of various international cuisines. The following is a list of recipes with many wonderful and varied ways to enjoy rice cakes.

For a primer on mochi, please enjoy this article on our blog: Everything you need to know about Mochi.

Sakura mochi or cherry blossom rice cakes are a traditional Japanese dessert that is enjoyed on March 3, or Father's Day, also known as Hinamatsuri or Doll Festival.

Learn how to quickly speed up Japanese rice cakes (mochi) for a rustic and favorite dish.

Ozone is a Japanese soup with rice cake (mochi) that enjoys New Year's Day (Oshogatsu). This version is made from a white miso from the Saikyo region of Japan.

There are many variants of Japanese New Year's soup or ozone. This traditional dish can be easily made vegan using a dashi konbu (kelp) and vegetables.

Mochi bars are a sweet dessert made from sticky rice flour and matcha powder and baked in the oven until the center is chewy and gooey and a slightly bright crust is formed.

Kinako mochi is one of the easiest ways to enjoy Japanese rice cakes. Kinako, or fried soy flour, is mixed with granulated white sugar and then washed over heated rice cakes.

Tofu Mochi is a rice cake made with tofu and a sticky rice flour, then seasoned with a light powder of sweetened soybean meal (kinako).

Norimaki mochi, also called & quotisobeyaki & quot, is a fried rice cake, topped with sweet soy sauce icing and wrapped in a piece of dried pods (clouds).

Rice crackers are not just for buying at your local grocery store. It can be done at home quite easily. Find out how!

Chi chi dango mochi, also called coconut mochi, are small pieces of soft bread with rice cake bites that are often made into colorful batches or fruit flavors.

Chimaki is a dessert that is traditionally served on Boy's Day or Children's Day in Japan on May 5th. It is a sweet rice cake, glued to bamboo leaves.

Walnut meringue sheets for cakes and pies

We call them Richard sheets and make them without flour. How to make meringue sheets with walnuts and hazelnuts? How to make meringue with walnuts or hazelnuts? How long do the meringue sheets bake and at what temperature?

These meringue sheets with walnuts, hazelnuts or almonds are a preparation according to the classic recipe. My great-grandmother Buia from Sibiu made Richard Cake with them, filling them with fine cocoa or chocolate cream, steamed & # 8211 recipe here.

A similar recipe for walnut egg whites can be found in the recipe the famous Esterhazy Cake & # 8211 see here.

These leaves are much tastier and more flavorful if you use a mix of nuts and hazelnuts. Just like Islerele! Hazelnuts have a great aroma and that's why people love Nutella, Toffifee candies or Ferrerro Rocher pralines so much. Yes, hazelnuts are more expensive than walnuts but they do not have to replace them completely. I make a mix of 70% walnuts and 30% hazelnuts. Find hazelnuts from POEX in Selgros, Kaufland etc.

Of course, both walnuts and hazelnuts should be lightly fried before use, just to develop their specific flavor. In these sheets there is no flour at all, but bread crumbs.

This time I prepared these meringue sheets with walnuts and hazelnuts for the Egyptian Cake. I made it a & # 8222surprise & # 8221 for my birthday Diana, co-author of Savori Urbane. You can find the recipe here.

I leave you the quantities for 4 sheets of meringue with walnuts and hazelnuts, 22 cm in diameter, enough for a big cake butter (depending on what cream you fill them with).

… Veselja poln is Toffifee!

Toffifee vsebuje vse, kar imajo ljudje radi: hrustljav lešnik v karamelu z lešnikovo kremo in kančkom temne čokolade na vrhu.

Zgodba o uspehu Toffifee še kar traja. Leta 2014 je bil Toffifee na voljo že v več kot 100 državah. Navdihnil je številne zamisli za peko tort in mafinov, ali pa si ga preprosto privoščite takšnega, kakršen je, v svoji izvirni obliki - Toffifee trajno navdihuje brezštevilne ljubitelje po vsem svetu.

State 2013 so pirates zavzeli Toffifee!

Prvič smo popestrili podobo embalaže Toffifee in liki zabavnih piratov so takoj poželi veliko uspeha. Po piratih so nas v naslednjih letih obiskala še bitja iz drugega planeta. Nadaljevanje (zabave) sledi.

Toffifee je svojo edinstvenost ohranil tudi v novem stoletju. Njegova priljubljenost v tujini je naraščala. Kombinacija štirih sestavin je poslastica za vso družino!

Glasna, barvita in malo nora - takšna so bila devetdeseta state prejšnjega stoletja. What about Toffifee? Televizijski oglas je sporočal jasno vsebino: veliko je reči v svetu, ki jih je v življenju vredno raziskati, a Toffifee je tisti, ki ponovno zbliža.

& quot. … Veselja poln je Toffifee! & Quot Toffifee v televizijskih oglasih nastopi z novim sloganom in kot poslastica za vso družino.

Črna, rjava in lešnik - tako je Toffifee začel svojo pot po Nemčiji state 1973. Kar je bilo zamišljeno kot energijski prigrizek za delovne ženske, je kmalu postalo več kot to! Toffifee je postal Storckova prva svetovna novost in prodajni hit ter izjemen primer trajnostnega uspeha blagovne znamke.

"Queen of Sheba" cake recipe with chocolate and almonds

Preparation time 30 minutes

Cooking time 40 minutes



  • 120 g dark chocolate
  • 120 g butter
  • 130 g sugar crystals (cough)
  • 2 tablespoons black rum
  • 3 large or 4 small eggs
  • 1 pinch of salt
  • 60 g almonds
  • 40 g sugar
  • 70 g 000 flour
  • ½ teaspoon baking powder


  • 120 g dark chocolate
  • 25 g butter
  • 1 tablespoon brown rum
  • 150 ml fermented fat cream (not whipped cream)


1. In a moderately heated grill pan, stir in the oil-free almonds for about 2 minutes and turn off the heat. Let it cook a little without fire. When they are cold, grind them almost finely. Mix them with the flour and baking powder in a bowl.
2. Preheat the oven to 175 degrees C with top-down ventilation, step about 3.5-4 on classic 8-stage gas stoves.
3. If your 18-20 cm diameter shape does not have removable walls, then it would be better to line it with baking paper, but not folded because it is still small shape (disc on the bottom and tape on the side should , fixed laterally with a drop of butter applied in 3-4 polka dots, on the walls). Leave her waiting.
4. Melt the chocolate together with the butter on a hot water bath, but also over a very low heat, or in the microwave, and let it cool slightly.
With a small whisk or a wooden spoon, immediately mix in the composition with the chocolate taken from the fire, the yolks, in turn, then add the black rum.
5. Beat the egg whites with a pinch of salt until they harden and make tips. Add 2 tablespoons of sugar and mix until it becomes a glossy meringue, about 2 minutes.
Pour the mixture of chocolate and dry ingredients into the egg whites. Mix by hand with the aim of the pear with movements from the bottom up.
6. Pour the dough into the form of a prepared cake top and bake it in the oven for about 30 minutes or more, until you pass the test with the toothpick that is inserted in the center of the test, it comes out dry, not loaded with wet dough.

After baking, it will be cooled on a grill (I use the one in the oven placed on the grill or in a saucepan to circulate the air).

1. Melt the chocolate together with the butter on a hot water bath, or in the microwave, and let it cool slightly.
2. Add sour cream and black rum.

1. After the countertop has cooled, place a & # 8220colac & # 8221 (circle with a large hole in the middle) as a collar on the tray / plate so that it doesn't get dirty with cream and then cover the countertop up and on the sides with cream, spreading the cream using a blade or knife with a wide blade.
2. Bar (decorate) the sides with almond flakes, with the knife with the wide blade.
It is a small, wonderful cake and I am very glad that I tested it according to this classic recipe.
Liv (e) it!

We start with the sheets for the countertop, four sheets of cocoa without flour. Separate the egg whites from the yolks. Beat the egg whites sprinkled with salt, then gradually add 125 g of sugar. The yolks are mixed with a pinch of salt and 125 g of sugar. Combine the two compositions and incorporate the cocoa.

In a baking tray lined with baking paper spread a sheet of cake sheet composition 1 cm thick. This will result in four sheets that bake for 15 minutes at 190 degrees. Leave the sheets to cool, then cut them with the 24 cm cake-shaped ring.

For the mascarpone cream, froth the mascarpone with the sugar and a pinch of salt, then mix with the whipped cream.

For the salted caramel cream, caramelize the sugar with the water until it turns amber. Add the liquid cream and mix well until smooth, then add the butter cut into small pieces and mix again until the cream is smooth. At the end, add salt to taste. Allow the salted caramel cream to cool well before assembling the delicious salted caramel cake.

The cake will be assembled inside the circular shape with which we cut the sheets. Place the first sheet of cocoa at the base and spread 1/4 of the caramel cream over it, then 1/4 of the mascarpone cream. Next is the second sheet with cocoa, and caramel, mascarpone and so on, resulting in four uniform layers of sheets with delicious creams on top.

From the leftover leaves left after cutting, we make small cubes with which we decorate the delicious cake with salted caramel, on top. The result will be an extremely delicious and good-looking cake, which we will refrigerate for at least 2 hours before slicing, so that the layers can be placed well and nicely.

You may be interested in these products:


Put a can of coconut milk in the refrigerator overnight. The next day, remove the solid part and melt it together with sugar in a small pot, stirring constantly. When you get it a liquid and uniform caramel, set the pot aside on the fire. Then added cashew butter and stir until the two compositions combine.

We believe that you will soon delight your taste buds with this Toffifee dessert recipe and if you liked it, don't forget to support it by distributing it.

Toffifee cake - the ideal dessert for chocolate lovers, extremely good and tasty

The Toffifee cake imitates very well the taste of the candies of the same name and is very easy to prepare. Ideal to be prepared when you want to impress your family. Follow the steps to prepare the best cake.

  • 500 ml of liquid cream, 150 gr Toffifee candies
  • 300 gr of dark chocolate (minimum 50% cocoa)
  • 100 gr chopped hazelnuts (lightly fried)
  • 4 tablespoons water, 4 eggs
  • 100 g of sugar, 85 g of flour
  • 30 g of starch, 20 g of cocoa
  • 1 sachet of baking powder

For the syrup you need:

For decoration you can use Toffiffee candies (I used 14 pieces), almond flakes and cocoa.

Preparation of the cream - Put the liquid cream in a saucepan, over low heat until hot - remove from the heat, add the chopped Toffiffee candies in a blender or with a knife and chocolate broken into pieces. Stir until the chocolate melts and then refrigerate for 3 hours or in the freezer for 30 minutes. The cream is divided into 3.

After it has been cold enough, mix well and add the ground hazelnuts (you can also use nuts or almonds).

Prepare the top - beat the egg whites with a little salt until they become firm, then add the sugar and mix until completely dissolved. At the end, add the beaten egg yolks, sifted flour with baking powder, cocoa and starch.

All mix very well and put in a tray lined with baking paper (24 cm or 26 cm tray) - bake for 20 minutes at 170 degrees and then leave to cool. When cold, remove from the pan and cut into 3.

The syrup - caramelize the sugar and mix with the cold milk - let it simmer until the sugar is completely dissolved and then leave it to cool.

Assembling the cake - syrup countertop - cream - syrup countertop - cream - syrup countertop - cocoa - almond flakes and Toffifee candies

You may be interested in these products:


Put a can of coconut milk in the refrigerator overnight. The next day, remove the solid part and melt it together with sugar in a small pot, stirring constantly. When you get it a liquid and uniform caramel, set the pot aside on the fire. Then added cashew butter and stir until the two compositions combine.

We believe that you will soon delight your taste buds with this Toffifee dessert recipe and if you liked it, don't forget to support it by distributing it.

Video: Tort oldugunua inanmayacaqsiniz. realdan ferqlenmeyen kreativ tortlar. Tortlarin bezedilmesi (May 2022).