Juicy grape nougat cake with chocolate shavings

Name: Juicy grape nougat cake with chocolate shavings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 100 g Raisins with chocolate coating; 400 g soft nut nougat cream; 125 g soft butter; 1 package Vanillin sugar; 2 TABLESPOONS Rum; 5 Eggs (size M); 200 g Flour; 1 package Baking Powder; 200 g ground hazelnuts; 100 g Hazelnut brittle; 100 ml Milk; 2 heaped Tsp cocoa drink powder; 30 g black and white chocolate shavings to decorate; 7-10 Tbsp Fat and flour; 1 Disposable piping bag

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

100 g Raisins with chocolate coating
400 g soft nut nougat cream
125 g soft butter
1 package Vanillin sugar
2 TABLESPOONS Rum
5 Eggs (size M)
200 g Flour
1 package Baking Powder
200 g ground hazelnuts
100 g Hazelnut brittle
100 ml Milk
2 heaped Tsp cocoa drink powder
30 g black and white chocolate shavings to decorate
7-10 Tbsp Fat and flour
1 Disposable piping bag

Directions

1
Roughly chop the raisins. Fill 2 tablespoons of nut nougat cream into a piping bag, close and set aside. Mix butter and remaining nut nougat cream in a mixing bowl with the whisk of a hand mixer until smooth. Add vanillin sugar and rum. Stir in the eggs one after the other at the highest setting.
2
Mix flour, baking powder and hazelnuts and stir in 2 portions at medium speed. Stir in brittle and raisins. Grease a ring cake tin (22 cm Ø) and dust with flour. Smooth the dough in the tin. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2), in the lower third for 50-60 minutes. Remove the cake and let it cool down for about 10 minutes. Remove the cake from the tin and turn it over onto a cake rack. Mix milk and cocoa drink powder and soak the still hot cake with it. Let the cake cool down completely. Warm the piping bag with the nut nougat cream in a warm water bath.
3
Remove the cake and let it cool down for about 10 minutes. Remove the cake from the tin and turn it over onto a cake rack. Mix milk and cocoa drink powder and soak the still hot cake with it. Let the cake cool down completely. Warm the piping bag with the nut nougat cream in a warm water bath. Cut off a small corner and draw the cream in strips over the cake. Sprinkle the cake with chocolate shavings
4
Waiting time 1 hour