Toffee Cream Bars
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 317 kcal | (15 %) | ||
| Protein | 4.8 g | (5 %) | ||
| Fat | 20.9 g | (18 %) | ||
| Carbohydrates | 28 g | (19 %) |
Ingredients
- For the batter
- 100 grams Pastry flour
- 3 Baking powder
- 125 grams sugar
- 1 packet Vanilla sugar
- 50 grams ground Hazelnuts
- 100 grams softened Margarine
- 3 medium eggs
- 10 pcs Heath bar
- For the topping
- 2 packets Pudding mix
- 400 milliliters Whipped cream
- 200 milliliters milk
- 12 pcs Heath bar
- For decoration
- 16 pcs Heath bar
Preparation steps
For the batter, pour the flour and baking powder into a bowl. Add the sugar, vanilla, hazelnuts, margarine and eggs and mix with an electric mixer at the highest speed for 5 minutes. Chop the toffee chocolates into small pieces. Line a baking sheet (38 x 28 cm) (approximately 15 x 11 inches) with parchment paper and spread the batter on it. Bake in a preheated oven at 180°C (approximately 350°F) (gas mark 2-3, fan: 160°C or approximately 325°F) for about 20 minutes. Allow to cool on the sheet.
For the topping, mix the pudding powder according to package directions using 400 ml (approximately 1 1/2 cup) of whipped cream and 200 ml (approximately 3/4 cup) of milk. Refrigerate for 10 minutes, then pour 4 tablespoons into a piping bag with an 8 mm (approximately 1/4 inch) diameter tip. Chop the toffees and stir into the remaining pudding. Spread the mixture on the cake. Pipe 12 small spirals on the cake and chill for two hours. Cut the cake into pieces, garnish with toffees and serve.
