Toffeecake with Sunflower Kernels


Batter Toffeecake

  • 1250 g Credi Toffee Cake
  • 500 g Rapeseed oil
  • 440 g Egg
  • 310 g Water approx.

Filling 1 - Sunflower kernels

  • 1250 g Roasted sunflower kernels
  • 1250 g Credicrem Toffee

Filling 2 - Toffee-bavaroise

  • 1250 g Light whipped cream
  • 250 g Credicrem Toffee
  • 280 g Credi Fond Neutral
  • 280 g Warm water approx.


  • Roasted sunflower kernels

Working method

  • 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
  • Sunflower kernel filling: Mix both ingredients and spread this over both baked cardboard baking forms with toffeecake
  • 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
  • Bring on cover jelly and decorate with Credicrem Toffee and/or roasted sunflower seeds
The used cardboard baking forms have the size 27 x 28 cm.