John Myers
Nougat Buttercream Cake
The perfect nougat buttercream cake recipe with a picture and simple step-by-step instructions.
- 330 Milliliters Milk
- 4,5 tablespoon Milk
- 1,5 tablespoon Sugar
- 28 g (3/4 pck.) Custard powder
- 150 g Sugar
- 4 piece Eggs
- 1 packet Vanilla sugar
- 40 g Food starch
- 60 g Spelled flour 630
- 225 g Cut-Resistant nougat
- 112 g Soft butter
- 25 g Marzipan raw mass
- 4 tablespoon Chocolate gold stars
- We had the nougat buttercream cake on Christmas Eve. With a different decor, you can enjoy them all year round. Don’t worry – it just looks so much because I norted every step individually 🙂
- First, have the following items ready: 1 sheet of baking paper, pencil, scissors, small bowl for nougat, slightly larger bowl for the water bath, 2 mixing bowls or 1 measuring cup and 1 mixing bowl, hand mixer, rolling pin, cling film, kitchen scale, a bowl for the pudding, baking springform pan, dough spoon, whisk and cake tray.
- Start by weighing the vanilla pudding powder.
- Next, the amount of milk is measured.
- Take a small mug, add the vanilla pudding powder, add the 1.5 tablespoons of sugar and stir it with the 4.5 tablespoons of milk until smooth.
- Place a small saucepan on the stove and pour the milk into it.
- The milk must be brought to a boil.
- As soon as the milk starts to boil, add the mixed vanilla pudding powder while stirring constantly. Note: stir until the vanilla pudding powder is well distributed and the mixture becomes thick.
- Pour the vanilla pudding into the bowl provided.
- Now the cling film must be placed completely flat over the pudding. Note: the cling film prevents a skin from forming on the vanilla pudding.
- Put the vanilla pudding aside, where it has to cool for about 1 hour. NOT in the fridge!
- Separate the eggs.
- Put the egg white, vanilla sugar and 150 grams of sugar in a mixing bowl.
- Use the hand mixer to beat the egg white until stiff. Note: this process takes a little longer in a mixing bowl. You can also beat the egg white in the measuring cup until stiff and then pour it over.
- Now the egg yolks are stirred into the egg whites one by one.
- Now lift the cornstarch and flour into the egg whites.
- Next you take the bottom of the springform pan.
- Place the sheet of parchment paper on top and trace the circumference with the pencil.
- Then the parchment paper must be cut to the size drawn.
- Lightly grease the edge of the springform pan with butter.
- Place the cut parchment paper on the bottom of the springform pan.
- With the help of a dough spoon you can put the dough in the springform pan.
- Slide the springform pan into the middle rail of the oven.
- Bake in the convection oven at 175 degrees for about 12 to 15 minutes. Note: do a cooking test as soon as the cake gets a very light brownish color. Simply prick into the cake with a roulade prick or fork – if no dough sticks to it, the biscuit base is done.
- Cut the nougat mixture into several pieces, this will melt the nougat faster.
- Put the nougat pieces in the small bowl.
- Boil some water in the kettle and pour it into the larger bowl.
- Hold the small bowl with the nougat pieces over the water bath and stir the nougat mixture with a teaspoon so that it melts.
- Now put the softened butter in a mixing bowl and stir briefly with the hand mixer until foamy.
- Now the liquid nougat is added and briefly stirred in.
- Next, add the vanilla pudding tablespoon at a time and fold it in.
- The biscuit base should have cooled down by now. Halve it horizontally.
- With the help of a cake lifting plate, you can first store the upper part of the biscuit base on a dinner plate.
- The lower part of the biscuit base is lifted onto the cake plate with the cake lifting plate.
- Use 1/3 of the nougat buttercream mixture to coat the biscuit base.
- Now you put the upper part of the biscuit base on top.
- Now the edge and the bottom are coated with the remaining nougat and buttercream mixture. Note: if you want to sprinkle small dots on top, keep about 5-6 tablespoons of nougat and buttercream mixture.
- Take a piece of cling film and put the marzipan mixture into it.
- Use a rolling pin to roll out the raw marzipan mixture.
- Cut out the stars with the cookie cutter. Note: you can vary the number of stars according to your taste.
- Place the marzipan stars on top of the biscuit base.
- Finally, sprinkle the cake with the chocolate gold stars.
- 43rd picture – cake from the inside 🙂
- Tips: use chocolate pudding powder once.
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