Nut Nougat Wreath

Name: Nut Nougat Wreath
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Almond kernels with skin; 200 g Low-fat curd; 1 egg (size M); 8 TABLESPOONS Oil; 6 TABLESPOONS Milk; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 400 g Flour; 1 package Baking Powder; 300 g Nut Nougat Cream; 25 g Butter; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Almond kernels with skin
200 g Low-fat curd
1 egg (size M)
8 TABLESPOONS Oil
6 TABLESPOONS Milk
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
400 g Flour
1 package Baking Powder
300 g Nut Nougat Cream
25 g Butter
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Roast the almonds in a small pan while turning them golden brown, take them out and let them cool down on a flat plate. For the dough, place the quark in the middle of a clean tea towel, twist the towel over the quark and squeeze out the liquid.
2
Mix the pressed out quark (approx. 160 g) with egg, oil, milk, sugar, vanillin sugar, salt, 200 g flour and baking powder. Knead the rest of the flour with your hands until you have a smooth, supple dough.
3
Finely chop the nuts. Roll out the dough rectangularly (40 x 55 cm) on a floured work surface. Spread nut nougat cream on top, leaving a rim of approx. 1.5 cm all around. Spread the nuts evenly on the cream and roll up the dough from the long side.
4
Carefully place the roll on a baking tray lined with baking paper and cut lengthwise, leaving the ends of the dough together. Twist the dough strands like a cord and form them into a wreath. Place an oven-proof glass in the middle of the wreath.
5
Melt butter in a small pot and brush the wreath with it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes, then cover with foil and bake for another 15-20 minutes.
6
Remove and let it cool down on a cake rack.