Nougat mousse cake

Name: Nougat mousse cake
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g Nougat; 160 g "Smacks" (roasted wheat with honey); 300 ml cold milk; 200 g cold whipped cream; 2 packs "; 2 TABLESPOONS Orange liqueur; 50 g Meringue; 7-10 Tbsp Carambola to decorate

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

200 g Nougat
160 g "Smacks" (roasted wheat with honey)
300 ml cold milk
200 g cold whipped cream
2 packs "
2 TABLESPOONS Orange liqueur
50 g Meringue
7-10 Tbsp Carambola to decorate

Directions

1
Melt the nougat in a water bath. Chop the smacks a little bit smaller and mix them together. Spread the mixture on the bottom of a springform pan (26 cm Ø), press down a little and chill until the bottom is firm. For the cream, pour half milk and half cream into a tall mixing bowl rinsed with hot water. Add half of the cream powder and stir briefly with the whisk of the hand mixer on the lowest setting.
2
Then whip for approx. 3 minutes on highest setting until creamy. Spread on the cake base. Chill for approx. 1 hour. Prepare the remaining milk, cream and cream powder in the same way. Refine with orange liqueur and pour into a small bowl. Chill for about 1 hour. Cut out balls or cams from the liqueur mousse and place them on the cake. Refrigerate again for about 1 hour. Before serving, decorate the cake with crumbled meringue and, if desired, with carambola.
3
Refine with orange liqueur and pour into a small bowl. Chill for about 1 hour. Cut out balls or cams from the liqueur mousse and place them on the cake. Refrigerate again for about 1 hour. Before serving, decorate the cake with crumbled meringue and, if desired, with carambola. Makes about 12 pieces