Summary

Ingredients

• 125 g butter or mararine
• 200 g suar
• 1 pinch (s) salt
• 4 egg yolks
• 200 g almond (s), round
• 50 g hazelnuts, chopped
• 1 tablespoon milk
• 125 g flour (wheat flour)
• 2 teaspoons baking soda
• 1 tablespoon kirsch
• 200 g nouat
• Butter and breadcrumbs for the pan
• 200 g dark chocolate
• 2 teaspoons fat

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Instructions

1. Beat the butter / margarine until smooth. Add sugar, salt and gradually egg yolks and stir everything until frothy. Add milk. Mix in the almonds, chopped hazelnuts, flour and baking powder and stir in. Submit kirsch. Cut the nougat into small cubes and add carefully. Beat egg whites until stiff and fold in. Fill into a greased loaf pan (25 cm) sprinkled with breadcrumbs and bake at 175 degrees for about 60 minutes. Make the chocolate with the fat in a water bath liquid over low heat and cover the cooled cake with it.
2. You can replace the ground almonds with ground hazelnuts and the kirsch with rum or leave out the alcohol. The cake will be particularly juicy if you wrap it in aluminum foil after it has cooled down and leave it to stand until the next day and only then cover it with chocolate. If you don`t want it to be quite so lavish, you can simply leave out the chocolate icing. Dust with powdered sugar if necessary.