Toffee & Roasted Hazelnut Cake

This cake is a real treat! Full of flavours & surprises!it takes some time to make it but is not very difficult at all,just read the recipe through before making it,so you  have your vision about how its gonna work out:)

Shortbread Base:
200 g flour
130 g butter
60 g sugar
100 g hazelnuts,whole
Using your fingertips pinch together the butter,sugar & flour until it resembles the breadcrumbs,then knead it into the smooth dough.
Press the dough on to the bottom of the 26 cm baking tin.
Roast the nuts on the frying pan or in the oven & press them over the cake base.
Bake at 200C for 10-15 min.

2 x Sponge Cakes:
5 eggs
5 tbsp sugar
5 tbsp flour
1 tsp baking powder
1-2 tbsp cocoa powder
Whisk the egg whites with pinch of salt until fluffy,then add gradually 1/3 of sugar,still whisking until it holds the shape.
Whisk the egg yolks with the rest of the 2/3 sugar,until pale yellow.Fold it gently into the egg whites.
Bit by bit add to the eggs the sieved flour & baking powder.
Add the cocoa powder into the half of the mixture,so you get one light & one dark base.
Bake  at 200C for 15-20 min.

Cream:
4-5 dl fresh cream
3 tbsp sugar
vanilla
3-4 gelatin leaves
150 dl milk
Whip the cream with sugar,add vanilla.
Place the gelatin leaves into the cold water  for 5-10 min.
Squeeze out the water & put them into the hot boiled milk to dissolve.
Cool slightly before adding it to the whipped cream.

Toffee:
200 ml fresh cream
200 ml sugar
3 tsp butter
1,5 tsp vanilla sugar
Mix together the cream & sugar.
Let it simmer on the low heat until thickens.Check if toffee is ready by dropping it with spoon onto the cold plate.
Take off the heat,add butter & vanilla,cool a bit.

Filling:
3-4 bananas + juice of the half lemon,mashed with fork
~ 400 g canned peaches,drained,leave the juice for moisturising the cake bases
100 ml raspberry jam

Topping:
100 g roasted hazelnuts,chopped

Bringing it together:
1.Bake all the cake`s bases.Cool.
2.Make the cream.
3.Make the toffee.
4.Place the shortbread base on to the serving plate..
5.Cover it with half of the toffee.
6.Spoon over some cream.
7.Arrange the drained peaches on to the cream.
8.Moisten the chocolate base with some peach juice,lift it on to the cake.
9.Cover with raspberry jam.
10.Again,spread over some cream
11.Spoon over the cream the banana filling.
12.Moisten the light sponge,lift onto the cake.
13.Cover the sponge with the rest of the toffee.You can melt again the toffee on the low heat if you need to.
14.Sprinkle over the toffee chopped hazelnuts.
15.Cover the sides of the cake with the rest of the cream.
16.Let it set in the cool place for few hours before serving.