Nougat toffee cake

Name: Nougat toffee cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 4 Eggs (size M); 7-10 Tbsp Salt; 1 package Vanillin sugar; 200 g Sugar; 75 g ground hazelnuts; 100 g Flour; 1 TABLESPOON Cocoa powder; 1 1/2 TSP. Baking Powder; 300 g firm nut nougat mass; 200 g Whipped cream; 75 g crushed hazelnuts; 25 g Butter; 250 g Mascarpone; 250 g Schmand; 60 g Icing sugar; 75 g Hazelnut flakes; 12 Caramel-nougat pralines with hazelnut; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

4 Eggs (size M)
7-10 Tbsp Salt
1 package Vanillin sugar
200 g Sugar
75 g ground hazelnuts
100 g Flour
1 TABLESPOON Cocoa powder
1 1/2 TSP. Baking Powder
300 g firm nut nougat mass
200 g Whipped cream
75 g crushed hazelnuts
25 g Butter
250 g Mascarpone
250 g Schmand
60 g Icing sugar
75 g Hazelnut flakes
12 Caramel-nougat pralines with hazelnut
7-10 Tbsp Grease

Directions

1
Beat the eggs, salt, vanilla sugar and 125 g sugar until light creamy with the whisk of the hand mixer. Mix the ground hazelnuts, flour, cocoa and baking powder and carefully fold into the egg mixture.
2
Grease the bases of 2 springforms (each approx. 20 cm Ø) and spread the mixture on them. Place both moulds on a cake rack and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) Bake for 20-25 minutes. Remove the moulds from the oven, remove the dough from the edge and let it cool on a cake rack.
4
Cut the nougat into small pieces. Heat 125 g whipped cream, melt nougat in it. Chill the cream nougat. Roast chopped hazelnuts in a pan without fat, then take them out and let them cool down. Caramelise 75 g sugar in a wide pot until golden brown.
5
Add 75 g whipped cream and butter and simmer for about 10 minutes. The result should be a thick, creamy caramel sauce. Let the sauce cool down while stirring occasionally.
6
Place the nougat cream in a bowl and stir until smooth. Stir in mascarpone, sour cream and icing sugar until a firmer cream is formed. Fold the roasted hazelnuts into 2/3 of the cream. Put the rest of the cream in a cool place.
7
Remove the nut shells from the moulds and cut them in half horizontally. Spread hazelnut cream on 3 bases. Place a cake ring around one base. Place the remaining finished cake bases on top. Finish with the last cake lid and chill for about 1 hour.
8
Remove the cake from the cake ring. Stir the rest of the cream again until smooth and spread it on the cake. Chill the cake for 2-3 hours. Before serving, decorate the cake with hazelnut flakes, caramel sauce and pralines.