Nougat Cake with Florentine Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the batter:
- 250 g butter, soft
- 250 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 4 egg (s) M
- 250 g flour
- 0.5 ½ pack baking powder
- 200 g nouat
For covering:
- 75 g butter
- 75 grams sugar
- 50 g cream
- 100 g almond (s), sliced or chopped
Print Recipe
Pin Recipe Instructions
- For the batter, stir together butter, sugar, vanilla sugar and salt until frothy, the volume should roughly double, you need a little patience. Stir in the eggs very well one at a time for approx. 1 minute. Stir in the flour and baking powder until a homogeneous dough is formed.
- Cut the nougat into small cubes of 0.5 cm and fold into the dough. Pour the dough into a springform pan lined with baking paper, at least on the bottom.
- Bake at 160 ° C for approx. 45 minutes, depending on the oven.
- While the cake is in the oven, prepare the mixture for the Florentine crust about 10 minutes before the end of the baking time. To do this, melt the butter with the sugar in the saucepan over medium heat, the sugar does not have to be completely dissolved. Add the cream and almonds and bring the mixture to the boil for approx. 1 minute while stirring. When the cake is done, distribute the warm mixture evenly over the cake.
- Bake the cake with top heat at 160 ° C for another 15 minutes, until the almonds are browned as desired.
- Let the cake cool in the pan.
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