Florentine nougat cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Dice the nougat. Bring 525 g cream to the boil, remove from the stove. Melt the nougat while stirring. Cool down. Chill for about 2 hours.

2. 2

   Knead 250 g flour, 75 g sugar, vanillin sugar, 1 pinch of salt, egg and butter in pieces first with a hand mixer, then briefly with your hands until smooth. Cover and chill for about 30 minutes.

3. 3

   Shape half of the dough into a ball, dust with flour and roll out very thinly on baking paper (26 cm Ø) in moulded base size. Put it together with baking parchment into a springform pan (26 cm Ø). Prick the dough several times with a fork and chill for about 20 minutes.

4. 4

   For the Florentine mixture chop the fruit and tea mix finely. Boil 75 g cream and 75 g sugar in a small pot. Add the fruit mix and almonds. Simmer while stirring for 1-2 minutes. Cool down for 10-15 minutes. Bake the cake base in the preheated oven (electric oven: 200°C/circulating air: 175°C/gas: level 3) for 10-12 minutes.

5. 5

   Remove from the oven and spread the Florentine mixture on top. Bake at the same temperature for about 8 minutes. Carefully loosen the edge and cut the hot cake base with a damp knife into approx. 16 cake pieces.

6. 6

   From the rest of the dough roll out the 2nd cake layer in the same way. Bake at the same temperature for about 15 minutes. Cool down.

7. 7

   Close a cake ring around the cake base. Spread the cranberries on top. Whip the nougat cream until creamy. Spread on the berries. Chill for at least 4 hours.

8. 8

   Whip 200 g cream until stiff, fill into a piping bag (large star-shaped spout). Spray the cream tuffs onto the cake. Place Florentine pieces on top.

Nutrition Facts

KCAL
540 kcal

CARBS
49 g

FATS
33 g

PROTEINS
7 g