Nut Nougat Wreath

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 100 g ground hazelnuts
  • 300 g cold nut nougat (firm to cut)
  • 7-10 Tbsp Fat and breadcrumbs
  • 250 g soft butter/margarine
  • 250 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch salt, 6 eggs (Gr. M)
  • 500 g Flour
  • 1 package Baking Powder
  • 100 ml Milk
  • 100 g Powdered sugar,
  • 12 Hazelnut kernels, some oil and 100-150 g whipped cream for decoration, possibly aluminium foil

Directions

  1. 1

    Roast ground nuts without fat while stirring. Take them out of the pan and let them cool down. Coarsely dice the nougat and chill. Grease a springform pan with a tube bottom insert (26 cm Ø; approx. 8 cm high), sprinkle with breadcrumbs

  2. 2

    Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix the flour, roasted nuts and baking powder and stir in alternately with the milk in portions. Fold in nougat cubes

  3. 3

    Spread the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes. Cool down for about 10 minutes. Remove from the mould, let cool completely

  4. 4

    Caramelise the icing sugar in a small pot until golden. Dip the nuts one by one and place them on a piece of aluminium foil coated with oil. Let them cool down. Whip the cream until stiff. Decorate the wreath with cream and caramelized hazelnuts

Nutrition Facts

KCAL
380 kcal
CARBS
40 g
FATS
20 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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