Nougat Cake À La Kerstin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s), separated
- 4 tablespoon water, warm
- 150 grams sugar
- 1 pinch (s) salt
- 50 g mararine
- 200 g nouat mass
- 75 g flour
- 50 g cornstarch
- 1 teaspoon Baking powder
- 0.25 liter ¼ cream
- 1 packet vanilla sugar
- 1 sachet gelatine - fix
- 25 g coconut fat, (e.. palmin)
- 25 g pistachios, chopped
Print Recipe
Pin Recipe Instructions
- Grease a 26 springform pan and preheat the oven to 175 ° C. Beat the egg yolks with the water, 125 g sugar and a pinch of salt until frothy. Stir in the melted and cooled margarine. Melt 125 g nougat mixture over a water bath while stirring and add to the egg mixture. Beat the egg whites into snow and add to the egg nougat mixture. Mix the flour with the starch and baking powder and sieve over it. Carefully fold in everything. Pour the dough into the springform pan and bake for about 15 minutes (make a stick test!). Turn the cake out onto a wire rack and let it cool down. Cut through the cooled cake once. Whip the cream until stiff and stir in the gelatine fix as described on the package. Finally, pour in the remaining sugar and vanilla sugar.
- Spread the cream on one half of the cake and place the other base on top. Melt 75 g nougat mixture with the coconut oil and spread on the cake.
- Garnish with pistachios if you like.
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