Nougatine cake - that's it... (I don't know how else to start the story about this cake ;)).
I made a small, sweet cake. I will write exactly how I made it, and you can certainly make more than one measure.
Nougatine cake - Kristina Gašpar
I made a small, sweet cake. I will write exactly how I made it, and you can certainly make more than one measure. Nougatine cake - that's it...
- Necessary ingredients: (for 4 crusts with a diameter of 12 cm - 1 liter pot)
- 4 egg whites (S class eggs)
- 100 g of sugar
- 50 g of finely ground hazelnuts
- 50 g of ground biscuits of your choice
- 20 g flour
- Necessary ingredients for filling 1:
- 50 g of dark chocolate
- 1 dl sweet sour cream
- 30 g of finely ground hazelnuts
- 30 g of ground biscuits of your choice
- Necessary ingredients for filling 2:
- 4 egg yolks
- 20 g of vanilla sugar
- 2,5 dl of milk
- 20 g of vanilla pudding
- 50 g of white chocolate
- 50 g margarine
- 100 g of powdered whipped cream
- For the crusts, beat the egg whites until stiff, then add the sugar and beat until it dissolves and the mixture becomes shiny and smooth. Add hazelnuts, biscuits and flour, mix gently and pour into a mold or pan.
- Bake the crusts at 150 degrees for 15 minutes, then increase the temperature to 170 degrees and bake for another 5 minutes.
- As many times as you bake the crusts, you beat the mixture as many times.
- These crusts are made according to the principle - how many liters of pot, how many egg whites, that means: if you use a pot of 1l-1 egg whites, for a pot of 2l-2 egg whites...
- To prepare the filling 1, melt the chocolate and sweet cream at a low temperature, stirring frequently. When the chocolate melts, remove from the heat, cool by stirring, then add the biscuits and hazelnuts and stir.
- To prepare the filling 2, beat the egg yolks with vanilla sugar, pudding and about 0,5 dl of milk. Leave the rest of the milk to boil, then cook the filling. Stir the filling continuously during mixing so that it does not burn. Cook at a lower temperature. When the filling starts to thicken, add the chocolate and cook until it melts.
- Add margarine to the hot filling and mix quickly and continuously until it is combined with the filling (until it melts and the filling becomes shiny and smooth). Cool the filling by stirring, then when it becomes lukewarm, put it in the refrigerator to cool down well.
- When the filling has cooled, pour in 100 g of powdered whipped cream and beat with a mixer for a few minutes.
- Now everything is done and you can fill the cake as follows: crust, filling 1, filling 2, crust... Repeat the process until you use up all the crusts. So, the fillings should be divided into 4 parts in order to coat it with the same filling.
- I covered the cake with chocolate filling that I had left over from another cake. I "sprayed" it with chocolate glaze and decorated it with hazelnuts, ground biscuits and nougat balls that I made especially for the cake ;).
- Note: the decoration as in the photos is not binding - you can cover the cake - decorate it with whipped cream, ganache, chocolate glaze... Sprinkle with ground biscuits and hazelnuts...
- The witch aunt is not inevitable - to everyone's credit ;).
- I used ground plasma because in my opinion plasma and hazelnuts go together perfectly ;).
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