Nougat Cake
Description
Delicious baked goods for the whole family. I'm eager to show you. Can be served with tea or coffee.
Instructions
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Step 1
1. Let's start with preparing the nougat. Pour water into a saucepan with high sides and add powdered sugar. Place over heat.
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Step 2
2. Do not stir the syrup during the process! However, you will definitely need an accurate thermometer; it's indispensable. As soon as the syrup temperature approaches 110 degrees, it's time to add the molasses and honey to the saucepan.
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Step 3
3. At this stage, the syrup should be cooked to a temperature of 130-135 degrees.
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Step 4
4. Beat the egg white until stiff peaks form, then slowly pour in the hot syrup in a thin stream, continuing to beat.
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Step 5
5. Add the nuts to the mixture, previously dried in a skillet, and gently mix.
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Step 6
6. Place the nougat into a suitable mold, smooth it out, and refrigerate. It can be prepared in advance.
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Step 7
7. You also need to prepare the caramel in advance. Pour the sugar into a saucepan and place it over the heat. Do not stir during the process, but gently shake the saucepan.
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Step 8
8. The sugar should melt completely and turn caramel-colored. Add salt. Gradually pour the hot cream into the saucepan in a thin stream.
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Step 9
9. Add the butter in small portions, gently stirring until the butter is completely melted.
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Step 10
10. That's it, the caramel is ready. Pour it into a jar, let it cool slightly, then put it in the refrigerator.
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Step 11
11. A day before assembling the cake, you can also bake the meringue. In a deep bowl, beat the egg whites until stiff peaks form.
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Step 12
12. Add 35 grams of sugar, continuing to whisk until a fairly firm meringue forms.
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Step 13
13. In a separate bowl, mix the remaining sugar with the peanuts and flour.
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Step 14
14. Carefully mix both masses.
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Step 15
15. On parchment paper, draw two circles and spread the egg whites with nuts in an even layer.
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Step 16
16. Place in a preheated oven at 110 degrees and bake for a couple of hours. Then cool thoroughly and wrap in plastic wrap.
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Step 17
17. For baking the cake layer, in a deep bowl combine sugar, sifted flour, cocoa, salt, and baking soda. Mix thoroughly. Add melted butter and vegetable oil, eggs, then pour in milk and vinegar.
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Step 18
18. Beat everything until smooth.
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Step 19
19. Prepare a heat-resistant baking dish. Grease the bottom and sides with butter and dust with flour. Pour in the batter and place in a preheated oven at 180 degrees. Bake the cake for about an hour until done.
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Step 20
20. Now you can proceed to the next step. To prepare the mousse, soak the gelatin in water. Then gently warm it until completely dissolved, but do not boil!
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Step 21
21. Slightly heat the condensed milk over the fire, add the gelatin, and mix thoroughly.
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Step 22
22. Combine the yolks and 15 grams of sugar in a small bowl and place over a water bath.
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Step 23
23. Beat until the mixture turns white. That's it, the custard cream is ready.
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Step 24
24. Combine the remaining sugar with 15 milliliters of water and place over heat. Heat the syrup to approximately 115 degrees.
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Step 25
25. Separately beat the egg whites and slowly pour in the hot syrup in a thin stream, continuing to beat.
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Step 26
26. Whip the cream separately.
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Step 27
27. Place the caramel in a deep bowl and put it in the microwave for a few seconds to warm it up. Add the custard cream.
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Step 28
28. Mix thoroughly.
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Step 29
29. Add the whipped egg whites.
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Step 30
30. And cream.
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Step 31
31. Mix everything well and the mousse is ready.
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Step 32
32. Carefully cut the cake into 3 parts. Place two cake layers into springform pans.
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Step 33
33. Spread the mousse in an even layer.
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Step 34
34. Cut the nougat into small cubes.
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Step 35
35. Place on the mousse. Carefully put it into the refrigerator so that the mousse sets properly. It's best to leave it overnight.
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Step 36
36. The final step is assembling the cake. Prepare the frosting by whipping cream cheese with powdered sugar and butter in a bowl.
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Step 37
37. Place the cake layer with mousse.
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Step 38
38. Top with meringue.
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Step 39
39. Pipe the cream using a pastry bag.
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Step 40
40. Top with the second cake layer and mousse.
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Step 41
41. Meringue again.
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Step 42
42. Layer of cream.
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Step 43
43. And on top, the third layer we set aside earlier.
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Step 44
44. Decorate the cake as your imagination suggests.