Toffee Crunch Cheese Cake Recipe
Ingredients
INGREDIENTS FOR BASE
- Sponge cake of 2 eggs
INGREDIENTS FOR FILLING
- 8 ounces Curd cheese
- 4 ounces Cream cheese
- 2 qty Eggs separated
- 4 ounces Caster sugar
- 2 tbsp Gelatin dissolved in water
- 2 tbsp Lemon juice
- ½ tsp Caramel essence
- 1 ½ cup Fresh cream whipped
- 2 cups Chocolate crunchy chopped
INGREDIENTS TO MAKE PRALINE
- 1 cup Sugar
- ½ cup Almonds
Instructions
METHOD FOR PRALINE
- In a pan put sugar when it melts, add almonds, cook for 1 minute, pour on a well greased tray, cool, crush praline and keep aside.
METHOD FOR FILLING
- Separate eggs, cook egg yolks and 2 ounce sugar for 1 min on very low flame.
- Add to it dissolved gelatin and keep aside, beat curd cheese, cream cheese with remaining caster sugar, add lemon juice, add yolk and gelatin mixture, beat egg whites till stiff adding in 2 ounce caster sugar, fold whipped cream into the cheese mixture.
- Lastly fold in the egg whites with ½ cup of crushed praline, pour this mixture onto the sponge cake, chill until firm, remove spread with remaining praline, decorate with whipped cream.
