toffee cake

or cabsha cake

Today I share this Tofi cake, which no sweet tooth wants to miss, it is super fast and profitable, it is a cake with dulce de leche and chocolate ganache.

I had little time, I wanted to set a table for tea with some sweet things, so I thought of this cake that made everything else shine, some Viennese pastries Viennese pastries and a cheesecake Cheesecake without oven….the one with friends, the teapot, the porcelain cups for Mama, the white embroidered tablecloth, and the table for Mama's birthday was cozy and showy, but above all with the recipes that she asks me for and likes, and of course it was her birthday and I fulfill her wishes. wishes…

She is present in all the sweet tables, the Tofi cake always shines and shines in its dark chocolate mirror, and sumptuous, the king always present when it comes to sweets.

Another dough option

Today I made it with dough but you can also make it with cookies:

For a 20 cm mold use 200 gr of crushed lincoln cookies mixed with 80 gr of melted butter and crush on the mold, take to the fridge and then follow the steps of the filling

For a 20 cm mold

Unmoldable tart.

Ingredients

125 gr of cold butter

60 gr of impalpable sugar

1 egg or 2 if they are very small

280 gr of flour 0000

1 Teaspoon vanilla extract

Stuffed

500 gr sweet pastry milk

Deck

200 ml of cream

200 g semi-sweet chocolate coating or baking powder

 

how to do it

First order the ingredients on the counter

Grease the pan and put it in the fridge until you use it.

Turn on the oven and preheat to 170 degrees

how to do it

 

Beat the butter with the sugar until creamy, add the egg(s) and the essence.

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Stretch between two films so you don't add flour and take it to the fridge for 1 hour and a half, so that it rests and hydrates.

Then cover the pan, prick it and take it to the freezer until it is frozen,

Bake at 170 degrees until cooked, remove and let cool

By hand

If you do it by hand: Shell the cold butter with the butter and form a sandblasting and then proceed adding the previously mixed liquids

chocolate covered

Bring the cream, butter and sugar to a boil, when it boils you take it off the heat and add the milk, and pour it over the chocolate, let it rest without stirring for a few minutes and then mix well, add the yolks and mix without beating so it does not enter air.

armed

Once the base of the cake is cold, cover it with dulce de leche, and then with the ganache mixture and take it to the oven at 140 degrees for 15 to 18 minutes until you see that when you move it it barely moves in the center.

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Garnish with sweet sprinkles or crushed nuts, or ground praline Crunchy praline