INGREDIENTS
SCALE
For the sponge cake base:
100 g ladyfingers
100 g hazelnuts, ground
3 medium-sized egg whites
150 g sugar
3 egg yolks
25 g wheat flour
1 level teaspoon baking powder
For the filling:
5 sheets of white gelatine
10 pieces of Toffifee
500 ml whipped cream
1 packet of instant cocoa powder ( 22 g )
For painting:
1 tbsp sugar
2 tbsp water
30 g apricot jam
14 pieces of toffee for garnish
INSTRUCTIONS
Crush the ladyfingers and roast the hazelnuts.
Beat the egg whites and sugar into stiff peaks, stir the egg yolks until foamy and fold in.
Mix the flour and baking powder, sift and fold into the egg mixture along with the biscuit crumbs and hazelnuts. Bake in a prepared springform pan.
Let the sponge cake cool and cut it in half horizontally.
Soak the gelatine, chop the toffees, whip the cream until stiff.
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