Esterhazy slices with nougat cream

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 15
  • 1 pack of (200 g) Nut nougat, firm mass
  • 5 Eggs (size M)
  • 50 g Sugar
  • 1 package Bourbon vanilla sugar
  • 250 g Whipped cream
  • 5 Protein (size M)
  • 175 g + 250 g icing sugar
  • 250 g Flour
  • 175 g ground hazelnuts
  • 250 g room-warm butter
  • 2 TABLESPOONS Lemon juice
  • 1 TEASPOON Cocoa
  • 7-10 Tbsp Fat and flour
  • 1 One piping bag

Directions

  1. 1

    Melt the nougat in the closed pack in a warm water bath. Separate the eggs, chill the egg white. Mix egg yolks, sugar and vanilla sugar briefly. Bring the cream to the boil. Pour hot cream gradually into the egg yolks while stirring. Then put everything back into the pot and heat up while stirring at low to medium heat until the cream becomes thick. (Peel to the rose). Remove the pot from the heat and pour the cream into a bowl. Stir the liquid nougat mixture into the cream and let it cool down.

  2. 2

    Stir in between. For the dough, put 10 egg whites in a large mixing bowl and beat them with the whisks of the hand mixer until stiff. Then gradually add 175 g icing sugar and continue beating. Sift the flour onto the beaten egg white and carefully stir in together with the hazelnuts. Grease two baking trays (approx. 32 x 39 cm) well and dust with flour. Halve the hazelnut dough and spread it evenly on top. Bake one after the other in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 8-10 minutes. Halve the finished cakes immediately crosswise and remove from the baking tray. Let them cool down. Whisk butter with the whisk of the hand mixer for 5-10 minutes until white-creamy. Add warm nougat cream by the spoonful and stir in. Place a nut base on a plate and spread with 1/3 of the nougat butter cream. Layer the remaining bases and cream alternately and chill for about 3 hours. Mix 250 g icing sugar, lemon juice and about 2 tablespoons of hot water to a smooth, thick icing. Remove 50 g icing (approx. 2 tablespoons) and stir in cocoa and approx. 1 teaspoon of hot water. Put the dark icing in a disposable piping bag and cut off a small tip.

  3. 3

    Let them cool down. Whisk butter with the whisk of the hand mixer for 5-10 minutes until white-creamy. Add warm nougat cream by the spoonful and stir in. Place a nut base on a plate and spread with 1/3 of the nougat butter cream. Layer the remaining bases and cream alternately and chill for about 3 hours. Mix 250 g icing sugar, lemon juice and about 2 tablespoons of hot water to a smooth, thick icing. Remove 50 g icing (approx. 2 tablespoons) and stir in cocoa and approx. 1 teaspoon of hot water. Put the dark icing in a disposable piping bag and cut off a small tip. Spread light icing evenly on the top base. Spray the dark icing crosswise onto the light icing at a distance of approx. 2 cm strips. Using a wooden stick or knife tip, draw the lines lengthwise, also at approx. 2 cm intervals. Start alternately from the right and from the left side. Leave the cast to dry in a cool place for 2-3 hours. Then it is best to put it in a cool place overnight. Cut the plate well chilled with a sharp, long knife, dipped in hot water in between, crosswise into 5 strips. Then cut each strip into 3 pieces.

  4. 4

    Spread light icing evenly on the top base. Spray the dark icing crosswise onto the light icing at a distance of approx. 2 cm strips. Using a wooden stick or knife tip, draw the lines lengthwise, also at approx. 2 cm intervals. Start alternately from the right and from the left side. Leave the cast to dry in a cool place for 2-3 hours. Then it is best to put it in a cool place overnight. Cut the plate well chilled with a sharp, long knife, dipped in hot water in between, crosswise into 5 strips. Then cut each strip into 3 pieces.

  5. 5

    18 hours waiting time

Nutrition Facts

KCAL
540 kcal
CARBS
54 g
FATS
32 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesWinterCake