Nougat blueberry marble cake

Name: Nougat blueberry marble cake
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 30 g frozen blueberries; 125 g Butter or margarine; 125 g Sugar; 3 Eggs (size M); 1 TABLESPOON Milk; 125 g Flour; 1/2 package Baking Powder; 75 Nut Nougat Cream; 50 g Whipped cream; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

30 g frozen blueberries
125 g Butter or margarine
125 g Sugar
3 Eggs (size M)
1 TABLESPOON Milk
125 g Flour
1/2 package Baking Powder
75 Nut Nougat Cream
50 g Whipped cream
7-10 Tbsp Fat and breadcrumbs

Directions

1
Let the blueberries thaw. In the meantime, stir the fat and sugar with the whisk of the hand mixer until creamy. Gradually stir in eggs and milk. Mix flour and baking powder and stir into the fat egg mass.
2
Cut the dough in thirds. Finely puree the berries with the chopping stick and stir into one part. Stir 25 g nut nougat cream into the second part. Leave the remaining dough pure.
3
Grease a tray with 6 ring cake troughs (approx. 200 ml each) and sprinkle with breadcrumbs. Distribute the dough alternately in patches into the moulds, smooth out and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) bake for about 20 minutes. Remove from the oven, let it cool in the pan for about 10 minutes, then turn out onto a cake rack and let it cool down.
5
In the meantime, heat the cream in a small pot. Dissolve 50 g nut nougat cream in it while stirring. Pour into a bowl and chill. Serve the cakes with nut nougat sauce.