Crunched nougat cake

Crunched nougat cake

Crunched nougat cake

Crunched nougat cake is a cake that certainly brings out memories for many. Both my mother and grandmother baked this cake, and especially my mother made it to many social gatherings. Crunched nougat cake is a rich, hearty and juicy cake. It is a sumptuous confectionary cake that is decorative, and at the same time, it tastes fabulous. Crunched nougat cake is a time-consuming cake to bake, with many elements to master. Especially if you make everything from scratch. You can of course cheat a little by buying premade crunched nougat and vanilla cream. Medium complicated cake to bake.

 

Ingredients:

Sponge
6 eggs
1.5 dl sugar
2.5 dl spelled flour fine, or potato flour for gluten-free variant
1 ½ teaspoon baking soda

 

Butter Cream
250 g butter
125 g sugar

 

Custard cream
5 dl whole milk
3 teaspoons of real vanilla sugar or vanilla pod
1 dl sugar
4 tablespoons corn flour
6 egg yolk

 

Crunched nougat
50 g butter
300 g of sugar
150 g almonds

 

Spraying the sponge
2-3 dl milk
2-3 tablespoons of finished caramel sauce

 

Directions:

Sponge cake

1. Start whipping eggs and sugar for a firm and airy eggnog.
2. Then sift in the dry ingredients and gently fold them so that you do not lose the air in the batter. Many people find it difficult to make sponge, but the whole secret is to whip the eggnog long enough to keep it airy, while sifting in the dry ingredients without knocking out the air of the eggnog.
3. Pour half of the finished batter into two well-lubricated cake tins of 23 cm in diameter, and put into the oven immediately. Alternatively, you can use just one 24 cm cake tin.

 

Bake: Lower oven level at 160 ˚C for approx. 35 min. The cake is done when you stick baking stick and nothing of the batter hangs on the stick.

 

Butter cream

1. The butter have to have room temperature.
2. Stir or whip butter and sugar together until it becomes airy and get a bright colour.
3. Set aside.

 

Custard cream

1. Whip the egg yolks together with the corn flour.
2. Have some of the milk in the egg mixture.
3. Then mix the flour in a saucepan with sugar and vanilla sugar and pour in rest of the milk. (Do you use vanilla pod: divide it into 2 and scrape out the seeds, and put in the seeds and whole pod. Take out the pod before you put in the egg yolks.)
4. Put the saucepan on medium heat and stir all the time. Once the sugar has dissolved, wait until you just reach the boiling point.
5. Pull the saucepan off the stove.
6. Pour in the whipped egg yolks. Whip constantly all the time.
7. If putting in the egg yolk make the mixture cool too much, put the saucepan on the stove again – warm up while stirring until it thickens. NB! Do not boil because then the mixture separates. To be extra careful you can use a digital thermometer and set it at 82 ˚C.

 

• When the custard cream has thickened – put the saucepan in cold water and stir all the time until cream is cold. Then you avoid custard to get a skin. Alternatively, you can add cling film. Put the cling film right on the surface of the custard cream. Cool to room temperature.

 

Mix the buttercream and custard cream

• Both creams must have room temperature before mixing; otherwise, the cream will separate.

 

Crunched nougat

1. Finely chop the almonds or run them in a food processor.
2. Have sugar and butter in a thick-bottomed saucepan. On medium heat, melt the sugar until it caramelizes.
3. Make sure the caramel does not burn, because then it becomes bitter.
4. Then put in the almonds and stir well. Pour the nougat on top of baking paper.
5. Allow to cool completely.
6. Divide it into smaller pieces and run it in a food processor until you get a nice crunched nougat.

 

• Divide the sponge in 2, or 3 if you have only used a single 24 cm cake tin.

 

Assembly

1. Heat the milk in the micro and add the caramel sauce. Stir it well together until everything is mixed.
2. Start with a layer of sponge. Use a tablespoon and sprinkle milk evenly.
3. Apply the cream.
4. Sprinkle over a thin layer with the crunched nougat. Continue with it until you have mounted all the layers.
5. Then spread the cream around the whole cake. Sprinkle crunched nougat up and around the side. It may be a bit difficult on the side, but use your hands.

 

• Put the cake cool for a few hours.

 

Served: With good coffee

 

Allergy: Gluten and lactose. Sponge cake is one of the easiest cakes to bake gluten-free. Replace plain flour with potato flour for a gluten-free variant. Made easy lactose free by using lactose-free milk, maybe also lactose-free butter for the very lactose sensitive. High FODMAP is due to the lactose. You will get a low FODMAP content in the same way as described above by making the cake lactose free.

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Read more about what confectionery is: Confectionery