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Nougat cake

updated

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Ingredients for 1 servings:

  • 140 g hazelnuts, ground
  • 300 g wheat flour
  • 140 g sugar
  • ½ tsp cinnamon powder
  • 1 tbsp rum
  • 200 g butter, soft
  • 150 g nut nougat
  • 100 g milk chocolate coating
  • 50 g dark chocolate coating

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

a modern version without baking powder

Quickly knead the nuts, flour, sugar, cinnamon, rum, and butter flakes. Chill the dough for about 1 hour. Roll out the dough on a floured surface. Cut out circles approximately 3-4 cm in diameter and place them slightly apart on a baking sheet lined with baking paper. Bake for about 10 minutes at 175°C, then let cool. Melt the hazelnut nougat and sandwich it between two circles. Chop the chocolate, melt it, and dip or spread the coins in it. Once completely cooled, store in an airtight container.

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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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