John Myers
Nut – Nougat – Cream – Cake
The perfect nut – nougat – cream – cake recipe with a picture and simple step-by-step instructions.
- For the dough:
- 500 g Nut nougat cream
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 tablespoon Rum
- 5 Free range eggs
- 200 g Flour
- 1 packet Baking powder
- 200 g Ground hazelnuts
- 100 g Chopped hazelnuts
- For covering:
- 100 g Couverture white
- Milka nut – nougat – hearts
- Mix the nut nougat cream with the vanilla sugar, the pinch of salt and the rum in a bowl until smooth. Now stir in each egg for about half a minute at the highest level.
- Mix the flour with the baking powder, sift into the mixture in two portions and stir in briefly on medium heat. Finally fold in the ground and chopped hazelnuts.
- Now put the dough in a prepared springform pan and smooth it out. Place the cake in the oven preheated to 180 degrees (top – bottom heat 2 runners from below) and bake for approx. 30 – 40. When the baking time is over, take it out of the oven, let it cool down in the tin for 15 minutes, remove the edge of the springform pan and let it cool down.
- Melt the white couverture over a water bath and spread it over the cooled cake. Let the couverture cool down a bit and decorate the cake with the Milka hearts.
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