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
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.
27 Comments
Absolutely gorgeous toffee slice! The layers are perfection. I love the flavors in the Brohni toffee, so I can’t imagine this little cake being any less than spectacular in taste
Wow looks delicious
Just exquisite! I’ve never come across bronhi toffee but the flavours are just so interesting.
What is continental flour? I googled it and it said it was Indian (Roti). Is that what you used?
No, it’s not Indian, it is a type of wheat flour (photo). It is a slightly grainier in texture than regular flour, yet, less then semolina. It is widely used in European cake recipes.
There has been large discussion about it on the comments for the Cake^2.
This looks like an amazing amoutn of work, beautiful outcome!
Looks decadent! I love toffee!
Amazing Marija! Wish I could try right now!
Beautiful!
Bravo, a master piece and looks tremendously delicious.
Lovely click ♥
Oooo this looks delicious and so pretty!!
That’s just gorgeous!
These is gorgeous! I can’t even imagine how good it must taste! Thanks for sharing!
So, so, so pretty. I love the red ribbon swirling off into the background!
ja sam odusevljena, ali ne i iznenadjenja ovom tvoj izvedbom, svaka cast!
this is a fantastic treat! it really looks divine! cheers from london
Marija, ovo predivno izgleda!! Sviđa mi se novi izgled bloga!
Marija please write me can I replace Bronhi tofees with another caramels ? In Romania I can’t found it :).
I think you can substitute it, but I haven’t tried.
This looks soooooo good! I like making time consuming things that are worth it and this looks like just the thing
Mmmmmm…
Wonderful cake and recipe, but please tell us what happened with the dry ingredients in the biscuits?
Im actually up to make it!:)
You sift them and fold into the eggs. It says so in the recipe
WOW! This looks amazing!!!
OMG… sorrry:))
no problem
Super izgleda, bravo!
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