Hazelnut Nougat Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g nouat (nut - nouat)
- 100 g chocolate (dark)
- 200 g flour
- 1 packet baking powder
- 150 g almond (s), round
- 150 g hazelnuts, round
- 75 g almond (s), chopped
- 6 egg (s)
- 200 g butter or mararine
- 250 grams sugar
- 8 tablespoon milk, possibly more
- Fat and flaked almonds for the shape
Print Recipe
Pin Recipe Instructions
- Dice the nougat (it is best to put it in the freezer beforehand), coarsely chop the chocolate. Mix the flour, baking powder, nuts, ground and chopped almonds. Separate eggs. Beat the egg whites until stiff. Mix the fat, sugar and salt until creamy. Add egg yolks one after the other. Stir in the flour mixture alternately with the milk. Fold in the chocolate, nougat and egg whites.
- Pour into a cup cake pan and bake in the preheated oven at 180 degrees for 70 minutes (convection 150 degrees). Grease the form beforehand and sprinkle with flaked almonds.
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