Nougat Heath Flour Cake




Rating: 4.04 / 5.00 (45 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

Dough base:







Cream:






Decoration:




Instructions:

For the nougat heath flour cake, separate the eggs and whisk the yolks and sugar until well frothy, mix the grated hazelnuts with the flour and baking powder and gradually stir in both. Finally, whip the egg whites into stiff peaks and stir them in.

Bake the sponge cake in a cake pan at 180° in a preheated oven for about 50 minutes. Test the baked sponge! After the cake has cooled, cut it in half once.

For the cream, carefully warm the nougat mixture, dissolve the gelatine in rum and stir into the nougat mixture. Whip the cream and stir into the nougat mixture. Chill the cream for about 1/2 h, then fill the cake with it and also smooth the outside with the mixture. Decorate the nougat-pagan cake with the giottokugel and the chocolate shavings.

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