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Toffeecake with Sunflower Kernels

Ingredients

Batter Toffeecake % g
Credi Toffee Cake » % 1250 g
Rapeseed oil % 500 g
Egg % 440 g
Water approx. % 310 g
Filling 1 - Sunflower kernels % g
Roasted sunflower kernels % 1250 g
Credicrem Toffee » % 1250 g
Filling 2 - Toffee-bavaroise % g
Light whipped cream % 1250 g
Credicrem Toffee » % 250 g
Credi Fond Neutral » % 280 g
Warm water approx. % 280 g
Finishing:
Credicrem Toffee » % g
Roasted sunflower kernels % g
Working method
Cake Toffeecake: Mix all ingredients approx. 2 minutes at low speed. Fill two cardboard baking forms 27 x 38 cm. and bake approx. 35 minutes at 160°C
Filling Sunflower kernel filling: Mix both ingredients and spread this over both baked cardboard baking forms with toffeecake
Filling Toffee-bavaroise filling: Mix at first Credi Fond Neutral with warm water. After that mix all other ingredients in. Divide this filling over both baking forms on top of the sunflower kernel filling. Place in freezer and leave it there to firm
Finishing Bring on cover jelly and decorate with Credicrem Toffee and/or roasted sunflower seeds
 
Extra information
Remarks The used cardboard baking forms have the size 27 x 28 cm.
BRC Halal Kosher RSPO Skal

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