Dad is coming to my place for dinner on his birthday.
Since it's a birthday, there must be a cake.
Bake the cake base with eggs, butter, sugar and hazelnut chips without flour at all. The taste is soft and crispy with rustling hazelnuts; the aroma is intoxicating.
Make your own NougatCreme. Use hazelnut Nougat and dark chocolate, stir in the cream to form a Nougat sauce like Ferrero chocolate. and hazelnut cake base to make a cake.
Finally, stick the almond slices and place the almonds.
Become an out-and-out nut cake that makes people feel overwhelmed.
Small tip: Don't make it too big. Because the nuts and butter content are too high. Nuts can't stop once you eat them, and the same goes for this cake. So making it smaller can prevent eating too much and consuming too much fat and sugar.
Nougat cake
Recipe Recommendations
- sugar 75 g
- baking powder Half teaspoon
- cocoa powder appropriate amount
- dark chocolate 100g
- cream 250ml
- almond slices appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Nougat cake
1
Bottom of cake: Remove butter to soft and pour into a basin with sugar.
2
Beat butter with electric whisk for at least 5 minutes until creamy and whitish.
3
Beat in eggs in portions.
4
Add shredded hazelnuts, make sure they are specially shredded, otherwise it will be difficult to shape and the taste will be bad. Add appropriate amount of cocoa powder, mainly for color. There is also baking powder, stir well.
5
Pour into the buttered cake mold and shake flat. Place in preheated oven at 160 degrees for 40 minutes.
6
The baked cake is allowed to cool in the mold.
7
After it cools, carefully remove the mold and then invert it on the workbench. Because the cake contained too high nuts and butter, I decided to make only two small ones. So I used a mold to press two small ones out. If you make a whole cake with a diameter of 18cm, the operation process is the same.
8
Cut the bottom of the cake in half horizontally.
9
Cut half of it into a small circle.
10
Nougat Creme Part: Melt Nougat and dark chocolate while insulating water.
11
Beat the cream without beating until it is firm, you can pull out the soft tip. It is best to use special cake cream to better maintain the shape. If you use ordinary butter to beat it, you need to consider adding a little cream stabilizer or Gidin tablets here.
12
Pour the non-hot Nougat chocolate into the cream and stir well.
13
Take a cake circle mold of the corresponding size, first place the large piece of cake at the bottom; then pour 1 teaspoon of liqueur, and then add NougatCreme, which is thick enough to separate the two layers of cake; then place the cut cake on the smaller layer and pour 1 teaspoon of liqueur.
14
Finally, pour NougatCreme over and brush the surface flat. Place in the refrigerator for at least 4 hours.
15
After 4 hours, the cake was "solidified".
16
Carefully remove the mold with a knife. This step will definitely destroy the smoothness of the cake and NougatCreme surfaces. Use a knife to smooth it as much as possible after demoulding.
17
Caramel appropriate amount of sugar in a small pot, add the required amount of whole almonds or hazelnuts, and coat with caramel. Then pick it out and wait for it to cool.
18
Paste almond slices on the sides of the cake to beautify it. On top of the cake, squeeze NougatCreme out of a flower with a squeeze box, and place the whole nuts wrapped in caramel on top.