Recipe: Easter cake with chocolate toffee step by step with pictures | Handy.Recipes

Easter cake with chocolate toffee

Cooked Easter cake with chocolate toffee

Total Servings: 8

Nutritional Value

Baking cakes for Easter is great, but familiar. This time I wanted to change the tradition and make my family happy with a unforgettably delicious cake, that wonderfully combines melt-in-your-mouth yeast dough, cream with notes of melted milk, and the rich flavor of chocolate toffee!

Author of the recipe

Ingredients for Easter cake with chocolate toffee:

Yeast dough

  • Sugar (plus 2 tbsp.l. for soaking) - 30 g
  • Milk (room temperature) - 130 ml
  • Yeast ("Saf-moment") - 5 g
  • Wheat flour / Flour - 200 g
  • Salt - 1/2 teaspoon
  • Butter (room temperature) - 50 g
  • Chicken egg (small size) - 1 pc

Butter cream with melted milk

  • Butter (room temperature) - 180 g
  • melted milk (room temperature) - 180 ml
  • Sugar - 70 g

Chocolate toffee for decoration

  • Sugar - 150 g
  • Sour cream - 150 g
  • Butter - 30 g
  • Milk chocolate / Chocolate (Chocolate of your choice, I have 230g of white and 50g of milk chocolate) - 280 g

How to cook Easter cake with chocolate toffee step by step with photos

1. Mix the yeast with 30g of flour. Add 30 ml of milk heated to 38 degrees Celsius and stir together.

Add the remaining flour, do not mix. Place the container with the mixture in a warm place for 1 hour.

Add sugar, a little egg, salt and room temperature milk to the mixture, stir until smooth. Combine with melted butter and stir for a few more minutes. I first whisked with a mixer, then with a hand whisk. Place in the fridge for 40 minutes. The dough should rise during this time.

Place the dough in a 17 cm diameter mold in an even layer, put it in a warm place for 45-60 minutes. The dough should double in volume. Put in a preheated oven at 180 degrees Celsius and bake for 30 minutes until crusty.

2. Put the sugar in a pan with a thick bottom and mix with 1 tablespoon of water. Bring sugar until dissolved. It is not usually recommended to stir the sugar during caramelization, but I still stir it lightly with a silicone spatula so it melts more evenly and never changes its texture.

Once the sugar has melted and is intensely brown, remove from the heat and add the butter and stir to it.

Add the sour cream and heat, stirring until the caramel has dissolved. Bring to the boil, increase the heat and cook for 6-7 minutes, stirring constantly. Let the caramel boil away and reduce in volume. I took sour cream 15%, the main thing is that it is of high quality. Let the caramel set for 3-4 minutes.

You can use any type of chocolate to your liking; I wanted to make the cake more festive and light, so I chose white as the basic one, and a little bit of milk chocolate for candies. For those who are not crazy about white chocolate, I want to point out that the taste of white chocolate in the butterscotch is almost not felt. So, break 200g of white chocolate in one bowl, and 50g of milk chocolate in another. Pour the hot caramel in the following order: 4 tablespoon in a container with the white chocolate and 1 tablespoon in the milk chocolate. Repeat until caramel runs out. Stir until the chocolate has dissolved, then use a blender to blend until smooth and place each type of toffee in a thin, square-shaped silicone mold. Place the toffee cooled to room temperature in the fridge for 2 to 4 hours.

If you boil the caramel properly, the toffee becomes hard after cooling, but retains plasticity, does not melt and does not stick to your hands. It's also incredibly delicious! To tell the truth, this time I didn't cook the caramel just a little bit, and as a result the toffee turned out more melting than usual. The white chocolate toffee divide into 4 squares, 3 squares are left for decoration of the cake, from one square and the whole amount of dark toffee mould candies of the size and shape resembling quail eggs. Try putting a walnut inside, it will taste even better! Put toffee in the fridge.

3. Slice cooled yeast cake crosswise into 3 parts in the shape of circles. The first one, the smallest one, can be cut out with a wide glass placed exactly in the middle of the cake and pressed down. Take out the middle and divide the remaining circumference into two parts with a sharp knife, holding it vertically. Mix 2 tablespoon of lightly spiked sugar, 3 tablespoon of hot water and 1 tablespoon of any liquor, syrup or juice you like. Soak all 3 sides of the cake in the syrup.

For the cream, it is best to use milk heated to 30-35 degrees Celsius. Beat melted butter and sugar for a few minutes, then begin adding milk in portions of 2 tablespoon, beating after each time, the milk should completely "absorb" into the butter.

Cover the smallest portion of the pastry on the sides with a generous layer of cream and gently press it into the small circle, grease the small circle in the same way and wrap it around the large one. Spread the cream on all sides of the cake. Make a ball of butterscotch, roll out the ball with a rolling pin on clingfilm until 1-2 mm thick and wrap the cake with the butterscotch. If the butterscotch is sticky to the rolling pin, roll it between two layers of clingfilm. Use a knife to flatten the fudge under the surface of the cake, smooth out the irregularities and fold the edges. This covering is not a fondant, you do not need to achieve a perfectly flat surface. Cut 30g of white chocolate with a knife into long pieces, put the chips in the middle of the cake in the shape of a nest, and put the candies in the middle. Place the cake in the refrigerator for at least 2 hours.

Nutritional Value:

Whole Dish:
5786.7 Calories
70.9 g
360.8 g
565.6 g
Per Serving:
723.3 Calories
8.9 g
45.1 g
70.7 g
380.7 Calories
4.7 g
23.7 g
37.2 g

Chicken Egg, Salt, Flour, Wheat Flour, Sugar, Tasty, Butter, Buttermilk, Sour Cream, Milk, Yeast, Baking, Chocolate, Cakes, Sweets, Pastry

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