Cherry Nougat Paté

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg whites, 4 tbsp. cold water and salt until stiff, adding 100 g sugar and 1 vanillin sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Spread on the baking tray. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 12 minutes. Turn out onto a tea towel sprinkled with 2 tablespoons of sugar. Peel off the paper. Cool down the sponge cake

2. 2

   Line the saddle of venison (approx. 30 cm long; 1 l capacity) or box form with foil. Cut 1 wide (approx. 18 x 30 cm) and 1 narrow plate (approx. 10 x 30 cm) from the sponge cake (rest of the sponge cake can be used for other purposes). Dice nougat and melt in a hot water bath. Coat both plates with nougat, let them dry for about 5 minutes. Line the mould with the large plate, nougat side up

3. 3

   Soak the gelatine in cold water. Whip 350 g cream until stiff, while trickling in 1 vanillin sugar. Squeeze the gelatine, dissolve over a mild heat. Stir 2 tbsp. cream into the gelatine, then fold into the rest of the cream. Spread a good 2/3 of the cream into the mould. Press a depression lengthwise in the middle. Stir jam until smooth, fill in. Spread with the rest of the cream. Place the 2nd plate on top with the nougat side down. Chill for about 5 hours.

4. 4

   Roast the almonds without fat, let them cool down. Whip 250 g cream until stiff. Turn out the pâté, remove the foil. Spread with cream. Decorate with almonds and icing sugar

Nutrition Facts

KCAL
360 kcal

CARBS
32 g

FATS
22 g

PROTEINS
6 g