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Toffifee Cake

A soft vanilla sponge cake topped with a light cream-cheese whipped cream, layered with butter biscuits, creamy caramel (dulce de leche), and finished with chopped Toffifee.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling & Assembling 30 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 227
Ingredients Equipment Method Notes

Ingredients
  

  • 7 Eggs Room temperature
  • 150 g Sugar Granulated white sugar
  • 1 tsp Vanilla Extract
  • 150 g Flour All purpose flour
  • 2 tsp Baking powder
  • 600 g Whipping cream
  • 2 tsp Vanilla Extract
  • 60 g Sugar Granulated white sugar
  • 300 g Cream cheese Softened at room temperature
  • 200 g Butter biscuits
  • 1 pack Toffifee
  • 1 can Cooked sweetened condensed milk Dulce de leche

Equipment

  • 1 Thermomix Or
  • 1 Stand mixer or
  • 1 Hand mixer

Method
 

  1. Insert the whisk attachment. Add eggs, sugar, and vanilla extract to the mixing bowl and mix for 10 min/37C/speed 4.
  2. Preheat the oven to 160C (320F) (top/bottom heat)
  3. Mix again for 5 min/speed 4 to further whip the egg mixture. Still keeping the whisk butterfly attachment in place.
  4. Sift flour and baking powder into the bowl and mix for 4 sec/speed 3, gently folding in everything from the sides with a spatula. If the batter is not completely incorporated, repeat this step.
  5. Line a baking tray with parchment paper, pour in the batter, and spread evenly.
  6. Bake for 10 minutes at 160C (320F) then increase the temperature to 180C (360F) and bake for another 10-15 minutes. Until toothpick comes out clean.
  7. Rinse and dry the mixing bowl.
  8. Remove the sponge cake and let it cool for 20 minutes.
  9. Insert the whisk attachment (butterfly). Add cream, vanilla extract, and sugar to the bowl and whip at speed 3 (no time set) until the cream reaches the desired firmness. Scrape down the sides.
  10. Add softened room temperature cream cheese and mix for 10 sec/speed 3.
  11. Spread the cream evenly onto the cooled sponge cake, and layer the butter biscuits closely together over the cream.
  12. Rinse and dry the mixing bowl.
  13. Add the Toffifee and chop for 3 sec/speed 7, then transfer to another container.
  14. Add the cooked condensed milk to the mixing bowl and mix for 10 sec/speed 3 then carefully spread it over the butter biscuits.
  15. Sprinkle the chopped Toffifee over the caramel layer.
  16. The cake can be served immediately, but it tastes even better if left to rest overnight.

Notes

Extra Tips
If there are leftover, you can easily freeze the cake in individual slices. Keeps well in the fridge for 4-5 days.
If you want the non Thermomix version of this recipe please see above.