Nut Nougat Waves

Ingredients

Directions

1. 1

   Melt white and 50 g dark chocolate coating over a warm water bath and cool. Cream butter, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix 300 g flour and baking powder and stir alternately with 5 tbsp. milk into the dough

2. 2

   Mix half of the dough with cocoa and liquid dark couverture and spread it on the greased, floured fat pan of the oven (32 x 39 cm). Mix the rest of the dough with white couverture and 1 tbsp. flour and spread on top. Spread hazelnuts on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove the cake and let it cool down

3. 3

   Soak gelatine in cold water. Heat nougat with 100 ml milk in a pot, dissolve nougat in it. Leave to cool off at lukewarm temperature. Squeeze the gelatine, dissolve carefully and stir some cream into the gelatine. Then stir everything into the remaining cream. If necessary, whip cream in 2 portions until stiff and fold in. Pour the cream onto the base and spread it out loosely. Leave to set in a cool place for at least 4 hours

4. 4

   Coarsely chop 300 g of chocolate coating and melt with the coconut oil over a warm water bath. Let it cool down a little (approx. 15 minutes)

5. 5

   Spread lukewarm couverture quickly on the cake with a pallet and let it stand for a short time if necessary. Use a cake comb to draw wavy stripes through the couverture. Refrigerate for another 30 minutes until the chocolate icing is firm. Cut the cake into pieces with a knife dipped in hot water

6. 6

   Waiting time approx. 5 hours