Florentine nougat cake

Name: Florentine nougat cake
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 800 g Whipped cream; 400 g firm nut nougat mass; 250 g Flour; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 125 g cold butter; 50 g fruit mix, candied, diced; 100 g flaked almonds; 300 g thickened wild cranberries; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

800 g Whipped cream
400 g firm nut nougat mass
250 g Flour
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
125 g cold butter
50 g fruit mix, candied, diced
100 g flaked almonds
300 g thickened wild cranberries
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Heat 525 g cream in a saucepan, remove saucepan from heat. Melt the nougat mass while stirring until a smooth, even chocolate mass is formed. Put the mixture into a large mixing bowl, let it cool down and put it in a cool place for about 2 hours
2
Mix flour, 75 g sugar, vanillin sugar and salt in a bowl. Add egg and butter in pieces. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes
3
Finely chop the fruit mix. Boil 75 g sugar and 75 g cream in a small pot. Add fruit mix and almonds and simmer for 1-2 minutes while stirring. Let the mixture cool down for 10-15 minutes
4
Halve the short pastry and put one half back in the fridge. Roll out the other half on a floured work surface or on baking paper to a round plate (approx. 25 cm Ø). Put it on a greased, flour-dusted springform pan, place the rim of a 26 cm Ø springform pan around the base and press the dough up to the edge of the pan. Prick the dough several times with a fork
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove the mould from the oven, spread the Florentine mixture on top and bake at the same temperature for about 8 minutes. Carefully loosen the edge of the mould and cut the hot base into 12-16 pieces with a long, damp knife. Let it cool down. Roll out a second base from the remaining dough and bake in the baking tin at the same temperature for about 15 minutes. Let it cool down
6
Place a cake ring around the whole short pastry base and spread the cranberries on top. Whip the nougat cream with the whisk of the hand mixer until creamy. Spread the cream on the cranberries and smooth it down. Chill the cake for at least 4 hours
7
Whip 200 g cream until stiff and place in a piping bag with a star-shaped spout. Remove the cake from the cake ring. Spray 12-16 cream tuffs onto the cake and cover with the Florentine fans. Or cut the cake into pieces first, then decorate with cream tuffs and fans
8
waiting time approx. 5 1/2 hours