John Myers
Small Nougat – Mascarpone – Cake …
The perfect small nougat – mascarpone – cake … recipe with a picture and simple step-by-step instructions.
- 1 Egg size L.
- 60 g Sugar
- 6 tablespoon Sunflower oil
- 2 tablespoon Milk
- 75 g Flour
- 1 teaspoon Baking powder
- 2 tablespoon Grated chocolate
- 50 g Whipped cream
- 100 g Hazelnut nougat
- 3 sheet Gelatin white
- 200 g Mascarpone
- 100 g Quark
- 1 packet Vanilla sugar
- Mix the egg with the oil, milk and sugar. Mix flour with baking powder, sift over and stir in. Fold in the grated chocolate.
- Grease a small fruit tart tin (approx. 22 cm in diameter) and sprinkle with breadcrumbs. Pour in the batter. Bake in the oven at 150 degrees for about 15 to 20 minutes. Remove from oven and allow to cool.
- Heat the cream. Take off the stove. Melt the nougat in it. Let cool down. Soak gelatin in cold water. Carefully remove the cake base from the mold and place on a cake plate.
- Stir the mascarpone with quark, sugar (I would leave it out next time, it was very sweet) and vanilla sugar until creamy. Stir in the nougat cream. Squeeze out the gelatine well and dissolve it. Mix with two tablespoons of the cream. Add to the rest of the cream and stir in well.
- Put three tablespoons of the cream in a piping bag and refrigerate. Put the rest of the cream on the cake base and smooth it out. Chill for a few minutes. Then decorate with the rest of the cream in the piping bag. Garnish as you wish.
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