Marbled nut nougat wreath

Name: Marbled nut nougat wreath
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 150 g Hazelnut kernels; 7-10 Tbsp Fat and flour; 100-200 g Nut nougat (firm to cut); 450 g soft butter/margarine; 250 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 450 g Flour; 1 package Baking Powder; 11 TABLESPOONS Milk; 1 (15 g) heaped tablespoon cocoa; 200 g Dark chocolate coating; 1 TABLESPOON Oil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

150 g Hazelnut kernels
7-10 Tbsp Fat and flour
100-200 g Nut nougat (firm to cut)
450 g soft butter/margarine
250 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
450 g Flour
1 package Baking Powder
11 TABLESPOONS Milk
1 (15 g) heaped tablespoon cocoa
200 g Dark chocolate coating
1 TABLESPOON Oil

Directions

1
Roast the nuts in a pan without fat, rub the skin between 2 tea towels. Cool the nuts. Grease a springform pan with a tube bottom insert (26 cm Ø; approx. 8 cm high) and dust with flour. Dice nougat coarsely, chop nuts coarsely
2
Cream fat, sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder, alternating with 8 tablespoons of milk and stir in briefly. Halve the dough. Stir 3 tbsp. milk and cocoa into one half, fold in 50 g nuts and nougat
3
Fill both doughs alternately into the mould. Pull through spirally with a fork. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Cool in the mould for about 10 minutes. Then remove from the mould and allow to cool completely
4
Coarsely chop the couverture, melt it with oil in a hot water bath and let it cool down a little. Spread on the wreath. Sprinkle the rest of the nuts on top. Leave to dry