Bronhi Toffee Slices

Bronhi toffees are legendary all over the former Yugoslavia. A soft toffee with the extracts of liquorice, anise, fennel and a number of medicinal herbs has been on the market for over 90 years. The recipe that follows uses them inside the cream, making extraordinary and a unique taste and comes from a foodie friend of mine, Bojana, the author of Cake^2. It’s a bit time consuming, but definitely worth the effort.

Bronhi Toffee Slices

(original recipe)

Bronhi Cream, the first part

1 l milk
100 g white chocolate
200 g (2 bags) Bronhi Toffees
2 bags vanillin sugar
100 g continental flour
100 g corn starch

Heat 800 ml milk with Bronhi toffees, white chocolate and vanillin sugar. Stir and cook until everything melts. In a bowl mix warm remaining milk (200 ml) with flour and starch. Add to the milk with melted candy and chocolate and cook on low heat, stirring continuously until it thickens. Transfer into a large bowl, cover with cling film and cool completely.

The cream will probably get lumpy, but it’s OK. You’ll mix it more later, and it won’t be noticed while eating.

Biscuits #1 and #2

(The ingredients are for one biscuit. You should prepare 2 of them.)

4 egg whites
a pinch of salt
100 g sugar
45 g continental flour
30 g corn starch
1 tsp baking powder
1 tsp vinegar*
1 Tbsp rum
80 ml oil

*I have prepared the biscuits with white and red vinegar and it made no difference.

Beat egg whites with salt stiff. Add sugar and beat more until shiny. Sift flour, starch and baking powder two times and then carefully fold into egg whites. Finally, whisk in oil, vinegar and rum. Line large oven pan with baking paper (I use 30 x 40 cm pan) and distribute the batter evenly over it. Bake in a preheated oven on 150°C/300°F. Baking time depends on your oven. Biscuit should remain pale in color. Mine took about 17 minutes.

Again, you should bake 2 of these biscuits.

Biscuit #3

4 egg whites
a pinch of salt
100 g sugar
45 g continental flour
20 g corn starch
1 tsp baking powder
1 tsp vinegar
3 Tbsp rum
80 ml oil
30 g cocoa powder

The method is the same as for the previous biscuits. Cocoa is sifted and added with the dry ingredients.

Chocolate Coating for the Biscuits

170 g dark chocoalte
70 g butter
3 Tbsp sunflower seed oil

You have baked 2 white and 1 dark biscuits. Remove baking paper from them. Take one white biscuit and place it on a large tray where you’ll assemble your dessert.

Melt all the ingredients for the coating in a double boiler. Spread it evenly over the two white biscuits. Let it cool and harden completely. It’s best to make some room in the fridge and put the biscuits there.

Bronhi Cream, continued

150 g butter, on room temperature
300 ml + 3 Tbsp heavy cream
4 gelatin leaves
70 g dark chocolate

Soak gelatin into cold water. Beat butter foamy with a mixer. In a separate bowl, beat 300 ml heavy cream stiff. Take the previously cooked cream with toffees out from the fridge and beat it with a mixer until fluffy. First, mix the butter into the toffee cream, then add heavy cream.

Take the gelatin out from the water, squeeze out the excess water with your hand and melt it on low heat with 3 Tbsp heavy cream. Mix into the cream. Divide cream into 3 parts equally. Melt dark chocolate and mix it into 1 part of the cream.

Assembling

You have: 2 white biscuits, 2 white creams, 1 dark biscuit and 1 dark cream.

Spread 1 white cream over the white biscuit that is on a tray. Carefully put dark biscuit on top, press slightly and spread the dark cream over. Put the remaining white biscuit over, press, and spread it with the remaining white cream. Leave in the fridge overnight.

Chocolate Glaze

230 g dark chocolate
9 tbsp sunflower seed oil
2 Tbsp locust honey

The next day, melt all the ingredients for the glaze in a double boiler and pour over the cake. Spread evenly quickly. You can slightly lift up the tray and tap carefully on the table. It will help it distribute evenly.

Return to the fridge until the glaze thickens. Cut with a warm knife.