Nut nougat sheet cake

Name: Nut nougat sheet cake
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 200 g firm nut nougat mass; 250 g Hazelnut kernels; 250 g Butter or margarine; 175 g Sugar; 1 package Bourbon vanilla sugar; 6 Eggs (size M); 300 g Flour; 50 ml Irish whiskey cream liqueur (e.g. Baileys); 50 g Whipped cream; 1 package Baking Powder; 30-40 g Hazelnut flakes; 1-2 TEASPOONS Icing sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

200 g firm nut nougat mass
250 g Hazelnut kernels
250 g Butter or margarine
175 g Sugar
1 package Bourbon vanilla sugar
6 Eggs (size M)
300 g Flour
50 ml Irish whiskey cream liqueur (e.g. Baileys)
50 g Whipped cream
1 package Baking Powder
30-40 g Hazelnut flakes
1-2 TEASPOONS Icing sugar

Directions

1
Chill the nougat for 10-15 minutes. In the meantime, lightly roast the hazelnuts in a pan without fat and let them cool down. Cut nougat into small cubes. Cream soft fat, sugar and vanilla sugar.
2
Stir in the eggs one by one. Then stir in 2 tablespoons of flour, Baileys and cream. Mix the rest of the flour and baking powder and finally stir in briefly. Spread the dough on a greased baking tray (approx. 32x37 cm) and sprinkle with hazelnuts and nougat.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Sprinkle the cake with hazelnut flakes about 5 minutes before the end of the baking time. Leave to cool on the baking tray and cut into pieces.
4
Dust with icing sugar and arrange on a plate. Whipped cream tastes good with it. Makes about 20 pieces.