Nut Nougat Wreath

Name: Nut Nougat Wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 22
Ingredients: 300 g Nut nougat (firm mass); 250 g Butter or margarine; 1 pinch Salt; 250 g Sugar; 1 package Vanillin sugar; 6 Eggs (size M); 500 g Flour; 1 package Baking Powder; 100 g ground hazelnuts; 100 ml Milk; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Whipped cream and caramelized hazelnuts

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 22

300 g Nut nougat (firm mass)
250 g Butter or margarine
1 pinch Salt
250 g Sugar
1 package Vanillin sugar
6 Eggs (size M)
500 g Flour
1 package Baking Powder
100 g ground hazelnuts
100 ml Milk
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Whipped cream and caramelized hazelnuts

Directions

1
Refrigerate the nougat overnight. Cream fat, salt, sugar and vanilla sugar with the whisk of the hand mixer. Add the eggs one after the other. Mix flour, baking powder and nuts, add alternately with the milk and stir in.
2
Roughly dice the nougat. Carefully fold into the dough. Fill the dough evenly into a greased springform pan (26 cm Ø) with breadcrumbs and a tube bottom insert. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes.
3
Take out, place on a grid, let it cool down for about 30 minutes, remove from the mould and let it cool down on the grid. Serve decorated with whipped cream and caramelized hazelnuts.