Summary

Ingredients

• 50 g nouat
• 100 g chocolate couverture, dark
• 125 ml cream
• 130 g suar, brown
• 1 packet vanilla sugar
• 150 g butter, soft
• 5 egg (s)
• 150 g almonds or nuts, round
• 50 grams flour
• 1 teaspoon Baking powder
• 100 g almond sticks, roasted without fat
• Icing sugar, for dusting

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Instructions

1. Slowly melt the nougat with the couverture in the cream, allow to cool a little.
2. Mix the brown sugar, van sugar and the (soft) butter, gradually stir in the eggs. Mix the nuts and flour with the baking powder and fold in.
3. Lightly toast the almond sticks in a non-stick pan (the taste becomes more intense) and fold them into the batter.
4. Grease a springform pan (26 cm), dust lightly with flour and fill in the dough. Bake in the preheated oven for 45 minutes at 175 ° (halfway through the baking time, reduce the heat to 160 °. Bake on the 2nd rack from below, top and bottom heat).
5. After cooling the cake Dust with powdered sugar.