Caramel Cheese


Toffee Cake
Tegral Satin Crème Cake Toffee 1000
Eggs 400
Oil 350
Water 200
Toffee Cake total 1950
Caramel Nuts
Hazelnut 300
Walnut 300
Deli Caramel 600
Caramel Nuts total 1200
Chocolate Cheese
Deli Cheesecake 620
Belcolade Blanc Selection Blocks X605/J 180
Chocolate Cheese total 800

Working Method: Toffee Cake

Mixing: Mix all ingredients with a beater for +/- 3 minutes low speeds to get homogeneous batter.

Baking: Bake at 180 C - 200 C for 20~40 minutes depending on size.

Working Method: Caramel Nuts
  1. Roast hazelnut & walnut.
  2. Warm up Deli Caramel and add in roasted hazelnut & walnut.
  3. Pour over Toffee cake.

Working Method: Chocolate Cheese
  1. Warm up the Belcolade Blanc Selection Drop X605/J.
  2. Slightly warm up 100g of Deli Cheesecake and mix with (1).
  3. Mix (2) together with the remaining of Deli Cheesecake.
  4. Pour into cake mold.
  5. Bake at 160 c for approximately 1 hour.

  1. Cover the side of Toffee cake with Belcolade Blanc Selection Drops X605/J.
  2. Decorate with chocolate.


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