Juicy grape nougat cake with sugar icing and candles

Name: Juicy grape nougat cake with sugar icing and candles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 100 g Raisins with chocolate coating; 350 g soft nut nougat cream; 125 g soft butter; 1 package Vanillin sugar; 2 TABLESPOONS Rum; 200 g Flour; 1 package Baking Powder; 200 g ground hazelnuts; 100 g Hazelnut brittle; 100 ml Milk; 2 heaped Tsp cocoa drink powder; 150 g Icing sugar; 3 TABLESPOONS Raspberry Syrup; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp small candles, with plastic holder; 5 Eggs (size M)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

100 g Raisins with chocolate coating
350 g soft nut nougat cream
125 g soft butter
1 package Vanillin sugar
2 TABLESPOONS Rum
200 g Flour
1 package Baking Powder
200 g ground hazelnuts
100 g Hazelnut brittle
100 ml Milk
2 heaped Tsp cocoa drink powder
150 g Icing sugar
3 TABLESPOONS Raspberry Syrup
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour
7-10 Tbsp small candles, with plastic holder
5 Eggs (size M)

Directions

1
Roughly chop the raisins. Mix butter and nut nougat cream in a mixing bowl with the whisks 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 the brittle and raisins briefly. 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.
3
Take out 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. Mix icing sugar, syrup and lemon juice to a thick icing. Cover the cake with the icing and decorate with candles