Nougat-cranberry tart

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3.3 11
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 4 Eggs (size M)
  • 150 g Sugar
  • 125 g Flour
  • 75 g Cornstarch
  • 2 coated Tsp Baking Powder
  • 200 g firm nut nougat mass
  • 50 g Halbitter couverture
  • 650 g Whipped cream
  • 2 (370 ml each) Verres de canneberges sauvages
  • 1 package Cream stabiliser
  • 1 package Vanillin sugar
  • 1 package Cake glaze (clear, unsweetened)
  • 100 g sliced almonds
  • 8 wafer-thin chocolate bars
  • 1 TEASPOON Cocoa powder
  • baking paper

Directions

  1. 1

    Separate eggs, beat egg whites and 4 tablespoons of water until stiff. Add sugar and beat until the sugar is dissolved. Beat in the egg yolks one after the other. Mix flour, cornstarch and baking powder and sieve onto the egg foam, fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 30-35 minutes. Let cool down. For the nougat cream, chop nougat and couverture. Bring 250 g cream to the boil, remove from the heat.

  2. 2

    Melt nougat and couverture in it. Pour into a clean, dry mixing bowl and chill for 1 1/2-2 hours. The mixture must be completely cooled down, but still soft. Remove the sponge cake from the mould. Cut through horizontally twice. Place a cake ring around the lower base. Spread 1 jar of cranberries on top. Place the second cake base on top. Whip the nougat cream with the whisk of the hand mixer until creamy. Spread on the sponge cake and smooth it down. Mix cream firmer and vanilla sugar, whip 250 g cream until stiff and allow the sugar mixture to trickle in. Spread on the chocolate cream and smooth it down. Place the third base on top. Refrigerate for about 2 hours. Put the cake glaze in a pot and stir with 150 ml water until smooth. Add 1 glass of cranberries and mix well. Bring everything to the boil while stirring. Let cool down briefly. Spread the cranberry compote evenly on the base.

  3. 3

    Spread on the sponge cake and smooth it down. Mix cream firmer and vanilla sugar, whip 250 g cream until stiff and allow the sugar mixture to trickle in. Spread on the chocolate cream and smooth it down. Place the third base on top. Refrigerate for about 2 hours. Put the cake glaze in a pot and stir with 150 ml water until smooth. Add 1 glass of cranberries and mix well. Bring everything to the boil while stirring. Let cool down briefly. Spread the cranberry compote evenly on the base. Refrigerate again and allow to set. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Whip 150 g cream until stiff. Remove the cake from the ring, spread a thin layer of cream on the edge. Press the almonds to the edge. Put the rest of the cream in a piping bag with a large perforated spout and squirt spots onto the cake. Cut the bars diagonally in half with a heated knife. Stick triangles into the spots. Dust the dots with cocoa

  4. 4

    Refrigerate again and allow to set. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Whip 150 g cream until stiff. Remove the cake from the ring, spread a thin layer of cream on the edge. Press the almonds to the edge. Put the rest of the cream in a piping bag with a large perforated spout and squirt spots onto the cake. Cut the bars diagonally in half with a heated knife. Stick triangles into the spots. Dust the dots with cocoa

  5. 5

    Waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
450 kcal
CARBS
54 g
FATS
23 g
PROTEINS
7 g