Tiramisu Toffee Torte Recipes

TIRAMISU TOFFEE DESSERT

Steps:

• Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
• Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
• Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

TIRAMISU TOFFEE TORTE

Steps:

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. , Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. , For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar.

TIRAMISU TOFFEE TORTE

Steps:

• Heat oven to 350 degrees F. Grease and flour two 9″ or 8″ round cake pans. In large bowl, combine cake mix, 1st amount of coffee and egg whites at low speed until moistened; beat 2 mins at high speed. Fold in 1st amount of chopped toffee candy bars. Spread batter in greased and floured pans. Bake 9″ pans for 20 to 30 mins or until toothpick inserted in centre comes out clean. (Bake 8″ pans for 30 to 40 mins.) Cool 10 mins; remove from pans. Cool completely. In medium bowl, combine sugar, chocolate syrup and cream cheese; beat until smooth. Add whipping cream and vanilla; beat until light and fluffy. Refrigerate until ready to use. To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup of coffee. Place 1 layer, coffee side up, on serving plate; spread with 3/4 cup frosting. Repeat with 2nd and 3rd cake layers. Top with remaining cake layer. Frost sides and top of cake with the remaining frosting. Garnish top with chopped toffee bars. Store in refrigerator. NOTES : HIGH ALTITUDE-Above 3500 Feet: Add 1/4 cup flour to dry cake mix. Bake at 350 degrees farenheit for 30 to 35 minutes.

TIRAMISU TOFFEE TORTE

Steps:

• 1. Heat oven to 350. Grease and flour two 9 or 8 inch round cake pans. In large bowl, combine cake mix, 1 cup coffee and egg whites at low speed until moistened; beat 2 minutes at high speed. Fold in chopped toffee bars. Spread batter in greased and floured pans.
• 2. Bake at 350. Bake 9 inch pans 20 to 30 minutes, bake 8 inch pans 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
• 3. In medium bowl, combine sugar, chocolate syrup and cream cheese; beat until smooth. Add whipping cream and vanilla; beat until light and fluffy. Refrigerate until ready to use.
• 4. To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup coffee. Place 1 layer coffee side up on serving plate; spread with 3/4 cup frosting. Repeat with second and third cake layers. Top with remaining cake layer. Frost.

TIRAMISU TOFFEE TORTE

Steps:

• Preheat oven to 350. Liberally grease and lightly flour either 2x8" or 2x9" round cake pans. In a large bowl, combine cake mix, 1 cup coffee, and egg whites at low speed until moistened. Beat 2 mins at high speed. Fold in chopped toffee bars. Spread batter in greased and floured pans. Bake at 350 (8" pans 30-40 mins, 9" pans 20-30 mins) Until toothpick insertedin center comes out clean. Cool 10 mins. Remove from pans. Cool completely. In a medium bowl, combine sugar, chocolate syrup and cream cheese. Beat until smooth. Add whipping cream and Vanilla. Beat until light and fluffy. Refrigerate until ready to serve. To Assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with coffee. Place 1 layer coffee side up on serving plate. Spread 1/3 cup frosting. Repeat with second and third layers. Put on top layer, and frost top and sides. Garnish with remaining toffee bars and decorate....