Cherry nougat with pistachios and almonds

Name: Cherry nougat with pistachios and almonds
Cook time: 40 min
Total time: 40 min
Yield: 30
Ingredients: 150 g Almond kernels without skin; 120 g Pistachio kernels; 100 g dried cherries; 2 square baking wafers (120 x 200 mm); 200 g Sugar; 180 g Honey; 2 Protein (size M); 1 pinch Salt; 7-10 Tbsp Oil and cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 30

150 g Almond kernels without skin
120 g Pistachio kernels
100 g dried cherries
2 square baking wafers (120 x 200 mm)
200 g Sugar
180 g Honey
2 Protein (size M)
1 pinch Salt
7-10 Tbsp Oil and cling film

Directions

1
Roast the almonds and pistachios in a pan while stirring constantly. Roughly chop the cherries. Spread a flat square form (approx. 20 x 24 cm) thinly with oil and line with foil and 1 wafer
2
Mix 100 g sugar, honey and 2 tablespoons of water in a saucepan, bring to the boil and simmer for about 5 minutes, stirring
3
Beat the egg white with the whisk of the hand mixer until stiff, adding salt and 100 g sugar. Mix the hot sugar syrup in a thin stream with the beetroot.
4
Continue beating the egg mixture for about 5 minutes. Fold in seeds and cherries. Quickly spread the nougat mixture over the wafer and press the rest of the wafer lightly onto it. Put nougat in a cool place
5
Remove the nougat from the mould and cut with a large knife
6
Waiting time approx. 1 hour