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Hazelnut nougat cake

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Ingredients for 1 servings:

  • 375 g hazelnuts, ground
  • 75 g flour
  • 5 eggs
  • 190 g butter
  • 150 g sugar
  • 1 tbsp cinnamon powder
  • 200 g nougat
  • 1 pinch of salt
  • 150 g dark chocolate coating
  • 100 g hazelnuts, chopped
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Separate eggs. Beat egg whites with salt until stiff peaks form. Cream butter with sugar and cinnamon until fluffy. Stir in egg yolks. Stir in flour and hazelnuts. Fold in beaten egg whites. Pour half of the batter into a greased 26 cm springform pan. Cut the nougat into small pieces and spread on top. Pour in the remaining batter. Bake for about 45 minutes. Once cooled, melt the chocolate coating in a water bath and cover the cake with it. Sprinkle with chopped hazelnuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Hazelnut nougat cake