John Myers
Nougat – Bowl – Cake
The perfect nougat – bowl – cake recipe with a picture and simple step-by-step instructions.
- 125 g Nut – nougat, cut resistant
- 125 g Sanella
- 200 g Sugar brown raw sugar
- 4 Free range eggs
- 4 tbsp Milk
- 200 g Ground hazelnuts
- 1 tsp Grated lemon peel
- 1 Pck. Zirtone peel aroma
- 125 g Wheat flour
- 2 tsp Baking powder
- 60 g Dark chocolate
- Margarine and breadcrumbs for the mold for degreasing
- The nut nougat is cut into small cubes and placed in the freezer for about 30 minutes. So it stays in shape while baking. Separate the eggs.
- Make a batter from the other dough ingredients and finally add the whipped egg white. At the end, fold in the nougat cubes.
- A cup cake pan is greased and lined with breadcrumbs. The dough is now poured in, smoothed out and left to bake for 60 minutes at 160 ° C (preheated, fan-assisted).
- After baking, leave the cake in the tin for another 10 minutes and then turn it out onto a wire rack. Let cool down completely.
- Melt the chocolate in a bain-marie and pour it over the cake like a lattice, or brush the cake with it. Daisies wish you good appetite!
Facebook Comments