Nougat cakes for lucky devils

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Chop chocolate for the dough. Melt in milk with 50 g sugar while stirring. Leave to cool. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a baking tray with baking paper.

2. 2

   Cream butter and 70 g sugar with the whisk of the mixer. Stir in the eggs one by one. Mix flour, baking powder and cocoa and stir in. Finally, stir in the chocolate milk. Spread the dough on the baking tray and bake in the hot oven for about 12 minutes.

3. 3

   Let it cool down. Then cut out 20-24 circles with a round cookie cutter (6 cm Ø).

4. 4

   For the filling, chop the nougat and melt in a hot water bath. Stir in pieces of butter and let it cool down. When the nougat cream begins to set, spread it on each base to a thickness of about 3 mm.

5. 5

   Place 5-6 floors on top of each other. Spread the tartlets all around with the nougat cream and chill for 3-4 hours.

6. 6

   Knead the fondant for decoration. For the red coating, knead red food colouring under 400 g fondant until it is red. Roll out to some icing sugar about 4 mm thick and cut out 4 circles (each about 20 cm Ø).

7. 7

   Place over the tartlets, press firmly at the top and press down with the palms of your hands over the edge so that the tartlets are coated. If necessary, smooth the fondant with a fondant smoother. Cut off any excess fondant and set aside for the mushroom caps.

8. 8

   For the mushrooms, knead 80 g marzipan with cocoa, divide into 8 portions and form into mushroom stems. Form 8 balls (approx. 2 cm Ø) from the remaining red fondant for the mushroom caps, press flat and make a small depression on one side with your finger.

9. 9

   Brush the hollow with water. Place the caps on a brown marzipan handle with the hollow facing down.

10. 10

    For the dots, roll out 100 g white fondant on a little icing sugar to a thickness of 1-2 mm. Cut out circles with perforated sockets of different sizes. Stick them to the tartlets with a little water. Brush the tartlet surfaces thinly with water.

11. 11

    Place 2 mushrooms on each tartlet. For the grass, knead 40 g marzipan with green food colouring. Press through a garlic press, cut off and decorate around the mushrooms. ( Shelf life: chilled approx. 5 days, unchilled approx. 2 days ).