Crunchy nougat wreath

Name: Crunchy nougat wreath
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 200 g Hazelnut kernels; 200 g Nougat aux noix, ferme; 200 g Marzipan raw mass; 250 g soft butter/margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4-5 Tr. bitter almond aroma; 5 Eggs (Gr. M); 500 g Flour; 1 package Baking Powder; 125 g Whipped cream; 7-10 Tbsp Fat and breadcrumbs for the mould; 1 TABLESPOON Hazelnut leaves; 11/2 tablespoons (30 g) Apricot Jam; 1 TEASPOON Icing sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

200 g Hazelnut kernels
200 g Nougat aux noix, ferme
200 g Marzipan raw mass
250 g soft butter/margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4-5 Tr. bitter almond aroma
5 Eggs (Gr. M)
500 g Flour
1 package Baking Powder
125 g Whipped cream
7-10 Tbsp Fat and breadcrumbs for the mould
1 TABLESPOON Hazelnut leaves
11/2 tablespoons (30 g) Apricot Jam
1 TEASPOON Icing sugar

Directions

1
Possibly roast whole nuts without fat and skin them roughly. Dice nougat and marzipan. Beat the fat, sugar, vanillin sugar, salt and flavour until frothy. Stir in eggs one by one. Mix flour and baking powder and stir in briefly alternating with the cream. Fold in whole nuts, marzipan and nougat
2
Spread into a greased, breadcrumbed springform pan with a tube bottom insert (26 cm Ø). In a preheated oven (electric cooker: 175 °C / circulating air: 150 °C / gas: level 2) approx
3
Bake for an hour. Cover after approx. 45 minutes if necessary. Leave to cool in the tin. Then turn out and let it cool down
4
Roast the hazelnut leaves in a pan without fat. Heat jam and pass through a sieve. Spread the top of the cake with the jam. Sprinkle with hazelnut leaves and dust with icing sugar