Toffee Cracker Cake

This no-bake toffee cracker cake is exceptionally delicate, perfectly balanced in sweetness and utterly irresistible. Three luscious layers — vanilla custard cream, toffee cream and whipped cream — are sandwiched between salted crackers and finished with a generous dusting of chocolate. It is a true crowd-pleaser and a favourite at parties and family gatherings.

Prepare the cake 24 hours before serving. The layers should be assembled in the following order: Petit Beurre biscuits → custard cream → salted crackers → toffee cream → salted crackers → whipped cream → grated chocolate.

Note: 1 cup = 250 ml.

Ingredients for the layers:

• 1½ packets salted crackers
• 3 packets Petit Beurre biscuits

Ingredients for the custard cream:

• 1 litre milk
• ½ cup caster sugar
• 4 egg yolks, from large eggs
• 250 g butter
• 1 cup plain flour
• 2 tbsp potato starch (or cornflour)

Place 3 cups of the milk, the sugar and the butter into a saucepan. Stir and bring to the boil.

In a blender, thoroughly combine the remaining 1 cup milk, flour, potato starch and egg yolks. Pour the blended mixture into the boiling milk mixture, whisking vigorously. Bring back to the boil and cook over low heat until a very thick custard forms. Continue cooking for about 3 minutes, then remove from the heat.

Ingredients for the toffee cream:

• 400 g chilled dulce de leche (tinned caramel)
• 500 ml double cream, chilled
• 3 g (1 tsp) powdered gelatine
• 50 ml cold water

Whip the cream until thick. Gradually add the chilled dulce de leche while continuing to whisk.

Sprinkle the gelatine over the cold water, stir and leave for 10 minutes to bloom. Heat gently, stirring, until completely dissolved, or melt briefly in the microwave. Do not boil. Allow to cool slightly while keeping it liquid.

Add 1 tablespoon of the toffee cream to the gelatine and mix thoroughly. Add 2 more tablespoons, mixing well each time to prevent lumps. Pour the tempered gelatine into the remaining toffee cream and whisk immediately until fully combined.

Ingredients for the whipped cream layer:

• 500 ml double cream, chilled
• 16 g vanillin sugar
• 2 tbsp icing sugar
• 3 g (1 tsp) powdered gelatine
• 50 ml cold water
• 50 g dark chocolate, grated

Whip the cream together with the icing sugar and vanilla sugar until thick.

Bloom the gelatine in the cold water for 10 minutes. Heat gently until dissolved, or melt briefly in the microwave. Do not boil. Allow to cool slightly while keeping it liquid. Temper the gelatine by mixing in 1 tablespoon of whipped cream, then another 2 tablespoons. Stir until smooth. Add the gelatine mixture to the remaining whipped cream and whisk immediately until fully incorporated.

Assembly:

Line a 20 × 35 cm baking tin with baking parchment. Arrange a layer of Petit Beurre biscuits over the base. Pour the hot custard cream over the biscuits and spread evenly. Arrange a layer of salted crackers over the custard, placing them side by side. Allow to cool completely, then chill in the refrigerator. The custard layer must be completely cold before adding the next layer. Spread the toffee cream evenly over the crackers. Top with another layer of crackers. Spread the whipped cream layer over the crackers and smooth the surface. Cover with cling film and refrigerate for 24 hours. Just before serving, sprinkle generously with grated dark chocolate. Cut into squares and serve.

This dessert must be chilled for 24 hours before serving. During this time the crackers soften, the creams firm up and the cake develops the perfect texture for slicing.

Store the cake in the refrigerator.

Enjoy!

Recipe adapted from Miranka’s original recipe.