Milky Way ring cake with homemade nougat

Name: Milky Way ring cake with homemade nougat
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 400 g Sugar; 60 g light syrup/ food syrup; 2 Protein (size M); 100 g Fine dark chocolate; 7-10 Tbsp Salt; 50 g Instant malt beverage powder; 250 ml hot coffee; 2 TABLESPOONS Instant espresso powder; 5 Eggs (size M); 250 g soft butter; 1 package Vanillin sugar; 350 g Flour; 60 g Cocoa powder; 4 TSP Baking Powder; 150 g ground hazelnuts; 150 g Dark chocolate coating; 50 g Whipped cream; 100 ml Caramel sauce; 2 stem(s) Mint; 25 g Raspberries; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

400 g Sugar
60 g light syrup/ food syrup
2 Protein (size M)
100 g Fine dark chocolate
7-10 Tbsp Salt
50 g Instant malt beverage powder
250 ml hot coffee
2 TABLESPOONS Instant espresso powder
5 Eggs (size M)
250 g soft butter
1 package Vanillin sugar
350 g Flour
60 g Cocoa powder
4 TSP Baking Powder
150 g ground hazelnuts
150 g Dark chocolate coating
50 g Whipped cream
100 ml Caramel sauce
2 stem(s) Mint
25 g Raspberries
7-10 Tbsp Fat and flour
baking paper

Directions

1
Line a form (approx. 20 x 20 cm) with baking paper. Simmer 150 g sugar, syrup and 50 ml water in a small pot while stirring until the sugar is dissolved. Continue to simmer without stirring until the liquid reaches 125 °C (use fat or sugar thermometer!). In the meantime, chop 75 g of chocolate and melt over a warm water bath
2
As soon as the liquid has reached the temperature, beat the egg white until stiff at medium speed, continuing to simmer the liquid until it reaches 130 °C. Continue beating the egg whites, gradually pouring the liquid over the edge of the bowl and into the egg whites. Continue beating the egg whites for 2-3 minutes, or until they are firm and shiny. Stir in chocolate, 1 pinch of salt and malt beverage powder. Spread the nougat while it is still warm into the mould, place a piece of baking paper on top and let it cool down
3
Mix coffee and espresso powder and let it cool down. Separate eggs. Whisk butter, 100 g sugar, vanillin sugar and 1 pinch of salt with a whisk of the hand mixer for 5-10 minutes until white and creamy. Stir in the egg yolks one by one. Mix flour, 40 g cocoa and baking powder, sieve and stir in alternately with the coffee mixture. Fold in nuts. Beat the egg whites and 1 pinch of salt until stiff, adding 100 g sugar. Fold the beaten egg white into the dough
4
Grease a ring cake tin (approx. 2.5 litres capacity) and dust with flour. Add the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the second rack from the bottom for 50-60 minutes (stick test). Cover if necessary. Take out the cake and let it cool down for about 25 minutes. Remove the cake from the tin, turn it onto a cake rack and let it cool down completely
5
Chop the couverture, melt over a warm water bath. Mix 9 tbsp. water, 20 g cocoa powder, cream and 50 g sugar, bring to the boil, let cool slightly. Stir in the chocolate coating. Cover the cake with chocolate and caramel sauce. Cut remaining chocolate and half of the nougat into triangles. Decorate the cake with the triangles, mint and raspberries. Cut the rest of the nougat into pieces and wrap them, e.g. as sweets
6
Waiting time approx. 5 hours