Toblerone Gateau

5 egg whites
5 egg yolks
100g caster sugar
50g ground almonds
50g flour

  • Whisk the egg whites until thick.
  • Slowly add the sugar to form meringue.
  • Add the egg yolks and mix through.
  • Fold in almonds and flour through gently.
  • Spread over three swiss roll tins lined with baking powder.
  • Bake at 160ºC for 8 minutes.
  • Whisk all together until thick and creamy.
  • Heat all the ingredients in a microwave until melted.

For the buttercream:

300g ready made custard
250g soft whisked butter
honey to taste
drop of almond essence

For the ganache:

250g dark chocolate
250g milk chocolate
50g honey
50g butter
50g double cream

To assemble:

  • Trim the sponges so that you have five similar sized pieces.
  • Spread a thin layer of buttercream over the sponge sheets, followed by a thin layer of ganache.
  • Place another sheet of sponge on top and press down.
  • Repeat with the remaining sponge sheets, but leave the top layer of sponge empty.
  • Chill in the fridge.
  • When chilled, cut strips of cake about 6cm wide. Using a hot wet knife, cut through the strips at a 45º angle.
  • Using left over ganache, spread some over one of the flat sides and sandwich the two together to make a triangle.
  • Mash up the whole slice with ganache and set.
  • Melt 500g milk chocolate with 100ml oil and use to glaze the slice.
  • Drizzle over the melted white chocolate along the triangles peak.
  • Dust with icing sugar.