John Myers
Contents
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Ingredients
- 1 Chocolate cake bottom
- Fruits to decorate
Nougat cream:
- 50 g Nougat
- 50 g Whole milk couverture
- 1 Egg
- 3 sheet Gelatin
- 200 ml Cream
- 1 packet Cream stiffener
Raspberry cream:
- 500 g Fresh or frozen raspberries
- 70 g Sugar
- 1 tbsp Vanilla sugar
- 9 sheet Gelatin
- 300 ml Cream
- 1 packet Cream stiffener
Instructions
Cake base:
- Make the chocolate cake base according to: Cake kit - prepare the chocolate cake base. Divide into 2 floors.
Nougat cream:
- Crush the chocolate, chop the nougat and melt both.
- Beat the egg with 1 tablespoon of water over a water bath until frothy. Stir in melted chocolate and nougat. Soak the gelatine in cold water, dissolve while heating. Stir into the nougat mixture.
- Beat the cream with the cream stiffener until stiff. When the nougat begins to gel, fold in the cream.
- Put a cake ring around one of the cake bases. Spread the nougat cream on top, place the second cake base on top and press down gently. Put something into the fridge.
Raspberry cream:
- Puree the raspberries with sugar and vanilla sugar.
- Soak the gelatine in a little cold water. Then squeeze out lightly and dissolve by warming up. When it is dissolved, stir in 2 tablespoons of the raspberry puree and then stir all of the gelatin into the rest of the puree.
- Chill the puree and check every now and then whether it is already starting to gel. Beat the cream with the cream stiffener until stiff. When the raspberry puree starts to gel, fold in the cream.
- Take the cake out of the refrigerator, spread the raspberry cream on it and smooth it out while the cream is still soft, decorate the cake with fruit, I took blueberries.
- Put the cake in the cold for a few hours, then carefully remove the cake ring, decorate the outside with cream if necessary, I left it as it was.
Nutrition
Serving: 100gCalories: 338kcalCarbohydrates: 21.2gProtein: 14.6gFat: 21.8g
