Pistachio Nutella Malheur

Name: Pistachio Nutella Malheur
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 TSP Nut Nougat Cream; 90 g Butter or margarine; 60 g Pistachio kernels; 125 g Sugar; 100 g Flour; 7-10 Tbsp Salt; 3 Protein (size M); 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 TSP Nut Nougat Cream
90 g Butter or margarine
60 g Pistachio kernels
125 g Sugar
100 g Flour
7-10 Tbsp Salt
3 Protein (size M)
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Put nougat cream into 4 small hollows of an ice cube mould and freeze for about 1 1/2 hours. Melt the fat in a saucepan. Mix the pistachios finely in the universal chopper. Mix sugar, flour, pistachios and salt in a bowl. Whisk the egg white briefly. Stir egg white and fat into the pistachio mix. Put the mixture in a cool place for approx. 1 hour
2
Pour the dough into 4 greased cups (approx. 200 ml each), dust with flour. Place a nougat ice cube in the middle and press in a little (cream should be covered). Bake the cakes in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 30 minutes. Remove the cakes from the moulds, dust with icing sugar and serve warm
3
waiting time approx. 1 1/2 hours