Turkish delight without hazelnuts

Ingredients for 1 servings:

• 50 g almonds
• 50 g cashew nuts, unsalted
• 50 g walnuts
• 30 g sesame seeds
• 25 g cherry(s)
• 100 g candied orange peel
• 1 large egg white
• 1 pinch of salt
• 300 g sugar
• 150 g liquid forest honey
• 5 tbsp water
• 4 baking wafers, 12 x 20 cm
• e.g. powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 5 minutes

especially for hazelnut allergy sufferers

Line a suitable baking dish with cling film and line the bottom with a layer of wafers. Ensure that the wafers overlap slightly. Quarter the cherries. Roast whole almonds, cashews, walnuts and sesame seeds in a pan without fat. Set aside and let cool slightly. Beat the egg whites with salt until very stiff peaks form. Bring the sugar, honey and 5 tablespoons of water to a boil in a saucepan and simmer for about 10 minutes, until the sugar has dissolved and the mixture is golden yellow. Check the temperature with a thermometer. The mixture must reach 140°C to ensure it is firm enough to slice. Now slowly stir the hot sugar solution into the beaten egg whites while stirring with a hand mixer. Mix for about 2 minutes until a creamy mixture forms. Fold all of the nuts, candied orange peel and cherries into the mixture. Pour the sugar mixture into the baking dish, spread it evenly and cover with a layer of wafers, pressing down firmly. Chill overnight. Turn the Turkish delight out of the mold onto a plate, peel off the foil, and cut into small pieces with a sharp knife. Roll them in powdered sugar, if desired.