Apple Taffy Muffins

For the apple toffee muffins, preheat the oven to 180 degrees top/bottom heat. Line a muffin tray for 12 muffins with paper cups.

For the sponge cake, separate the eggs. Beat the egg whites with a pinch of salt until stiff, then stir in the sugar and vanilla sugar. Then add the yolks. Finally, fold in baking powder, nuts and flour and pour into the pan.

Bake for about 20 minutes (depending on the oven, test with a stick). Peel the apples and cut into small cubes. Simmer in a saucepan with the water and half the apple juice until the apples are soft.

Add a little more water if necessary. Mix the custard powder with the remaining apple juice and add to the apple mixture. Bring to the boil briefly until the pudding sets.

Then let it cool down and put it in the fridge until the mixture thickens. Whip the cream with vanilla sugar and cream stiffener. Chop the toffee and mix into the whipped cream.

Spread the apple mixture on the muffins. Fill the top mixture into a piping bag with a large opening and pipe onto the apple mixture. Sprinkle with chopped, toasted hazelnuts and some cinnamon.

Cut remaining toffifees in half and place on top of apple toffifee muffins.

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