Summary

Ingredients

For the caramel toffee sauce:

• 2 cup / s whipped cream
• 0.5 ½ cup cane sugar, brown, American
• 2 ½ tablespoon molasses or 1 3/4 tablespoon sugar beet syrup + 3/4 tablespoon maple syrup
• 1 pinch salt
• Butter for the mold

For the cake:

• 180 g date (s) (6 oz), pitted, finely chopped
• 1 cup water
• 1 teaspoon baking soda
• 1 ¼ cup wheat flour type 405
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ salt
• 4 tablespoon butter
• 0.75 ¾ cup sugar
• 2 egg (s), separated, the egg whites beaten until half-stiff
• 1 teaspoon alcohol-based vanilla extract, preferably not with invert sugar or glucose

To garnish:

• Cream, whipped, or vanilla ice cream
• Pomegranate seeds
• leaves Mint

For the cream: (cheesecake)

• 0.75 ¾ cup oreo biscuits, ground (approx. 12 biscuits)
• 2 tablespoon butter, melted
• 0.75 ¾ Cup double cream cheese, room temperature
• 1 ½ ribs chocolate block, chopped
• 0.75 ¾ Cup caramel sauce, homemade or bought
• 1 teaspoon maple syrup
• 0.75 ¾ cup cream, whipped
• 0.75 ¾ cup pecans or walnuts, chopped
• 1 tablespoon caramel sauce to caramelize the nuts

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Instructions

1. 1 cup corresponds to approx. 235 ml.
2. For the caramel toffee sauce, preheat the oven to 175 ° C top / bottom heat and butter a 22 cm (8.5 inch) casserole dish.
3. For the toffee sauce, bring the cream, brown sugar, sugar beet syrup or molasses and salt to a boil in a medium-sized saucepan and stir frequently until the sugar has melted. Reduce the heat and simmer for about 5 minutes, stirring constantly, until the mixture is thick and covers the spoon.
4. Pour half of the sauce into the prepared baking dish and place it in the freezer. Set the other half aside and reserve for serving.
5. For the date mix, heat the finely chopped dates and water in a medium-sized saucepan. As soon as the water starts to boil, take it off the stove and stir in the baking soda. Set aside and keep lukewarm.
6. For the cake, mix the flour, baking powder and salt in a small bowl with the whisk. In the bowl of a food processor, stir the butter and sugar until the mixture becomes lighter and fluffy. Gradually stir in the egg yolks and then the vanilla. The mixture may look a bit curdled, but that doesn`t matter.
7. Fold in the following ingredients by hand. Do not stir too much! This is important for the cake to rise!
8. First stir in half of the flour mixture, then the date mixture, then half of the stiff egg white. Now add the remaining half of the flour mixture and the other half of the stiff egg white until everything is just mixed. Do not stir the dough too much!
9. Take the prepared casserole dish out of the freezer and pour in the cake batter. Bake for 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. If the toothpick is still too wet, bake the cake 5 minutes longer.
10. Take the cake out of the oven and let it cool down a little before serving. Serve the cake with additional warm toffee sauce.
11. Top with whipped cream or vanilla ice cream as desired. With mint leaves and pomegranate seeds
12. decorate.
13. For the Turtle Cheesecake in a Glass, crumble the oreo biscuits and crush them finely in a plastic bag in the food processor or with a rolling pin. Melt the butter and mix with the cookie crumbs. Place about 1 tablespoon of the cookie crumb and butter mixture on the bottom of the serving glasses and press down evenly. The bottom of a shot glass helps wonderfully here!
14. Mix the chopped nuts with the caramel sauce.
15. Melt the block chocolate and add to the cream cheese. Stir until everything is well blended. Spread a layer of the chocolate cream cheese cream on the chocolate biscuit base and press it down evenly. Spread half of the caramel sauce between the glasses.
16. Add the whipped cream to each glass and smooth it out. Pour the other half of the caramel sauce over it. Garnish with the caramelized chopped nuts and serve cold.
17. Bettina prepared this recipe as a dessert on Friday, July 3rd, 2020 in the program “The Perfect Dinner” - Day 5 in Stuttgart.