How To make Coffee Toffee Torte
1 pk Angel food cake mix
1 pk Chocolate pudding; sm
-instant 1 1/2 tb Instant coffee
6 Toffee candy bars, 3/4 oz;
-ea 1 c Cream; whipped
Recipe by: CHRIS HANDY Prepare cake according to pkg. and bake in a 10 inch tube pan. Cool thoroughly. Prepare pudding according to pkg, using only 1 1/3 cups milk and add the instant coffee. Chill pudding 10 min. Split cake into 3 layers. Break toffee bars (I use Heath bars and I chill them overnight) into small bits. ( I put them in a plastic bag and hit them with a meat malet). Fold half of the whipped cream into the pudding. Spread half this mixture between the layers and sprinkle each layer with some toffee bits. For the frosting fold remaining whipped cream into the remaining filling mixture. Frost the cake and sprinkle sides and top of cake with the toffee bits. Chill until ready to serve. -----
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????????????Today's recipe “Banoffee Cake“ its very delicious banana cake with caramel ideal for birthdays, party's etc. If you have any suggestions or request then please write below in the comments and don't forget to like and subscribe my channel. Please share my YouTube channel and socail media pages with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes.
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#cake #banoffee #bananacake
INGREDIENTS :
????Eggs ~ 2
????Sugar ~130g
????Lemon juice ~2tbsp
????Vanilla extract ~ 1tsp
????Plain flour ~250g
????Cinnamon ~1/2tsp
????Oil ~100ml
????Baking powder ~2Tsp
????Bananas ~ 3
????Whipping cream ~ 500g
????Powder sugar ~1tbsp
????Caramel ~1Can
????2 Extra Bananas for filling and decoration
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The Ultimate Sticky Toffee Cake from the BRAND NEW Crumbs & Doilies recipe book! | Cupcake Jemma
✨????THE CRUMBS & DOILIES BOOK IS FINALLY HERE!!!????✨
Thank you so much for all your support and love for this book - we're so incredibly proud of it and cannot wait to see all your bakes from it! Use the hashtag #crumbsanddoiliesbook over on instagram so we can see how you get on!! If you'd like to get your hands on a copy of the book, hit the links below!
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Grab yourself a signed copy of The Crumbs & Doilies Book - international shipping is available on the Cupcake Jemma website! All shipping info is on our websites!
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We wanted to share one of our favourite cake recipes from the book on release day, so please enjoy the DELICIOUS sticky toffee pudding cake! 4 layers of squishy, spiced date sponge filled with a trio of creme patissier, sticky toffee sauce and sticky toffee swiss meringue buttercream. IT'S INSANE! tag us in your snaps over on instagram when you recreate this because we love seeing how you get on!
STICKY TOFFEE SPONGE
450g pitted, soft dates
6 balls of stem ginger
525g boiling water3 tsp bicarbonate of soda
225g unsalted butter
450g light brown sugar
6 eggs525g self-raising flour
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon½ tsp ground nutmeg
¾ tsp sea salt
STICKY TOFFEE SAUCE
160g unsalted butter
160g dark muscavado sugar200g double cream
½ tsp MarmitePinch of sea salt
CRÈME PÂTISSIÈRE
225g milk1 tsp vanilla
70g caster sugar20g cornflour1 egg & 1 egg yolk
SWISS MERINGUE BUTTERCREAM
300g egg whites
½ tsp sea salt600g caster sugar
1 tsp vanilla
720g unsalted butter
Half the sticky toffee sauce
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