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Nougat Slice

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Ingredients
  Eggs 4 , separated
  Egg yolks 2
  Sugar 100 Gram (1/2 Cup)
  All purpose flour 80 Gram (3/4 Cup)
  Baking powder 1 Teaspoon
  Unsweetened cocoa powder 40 Gram (1/4 Cup Plus 1 Tablespoon)
  Cornstarch 20 Gram (1/4 Cup)
  Sugar 50 Gram (1/4 Cup)
  Milk 300 Milliliter (1 1/4 Cups)
  Butter 285 Gram (1 1/3 Cups)
  Nougat 4 Ounce (100 Gram)
  Semi sweet chocolate 6 Ounce (175 Gram)
  Candied cherries 4
Directions

Line a 13x9-inch (33x23-cm) cake pan with waxed paper; grease paper.
Preheat oven to 425°F (220°C).
To make cake, beat yolks and half the sugar until thick.
Beat whites until stiff; fold in remaining sugar.
Fold into yolk mixture.
Sift flour, baking powder and cocoa powder; fold into mixture.
Turn batter into pan.
Bake 10 minutes or until a wooden pick inserted in center comes out clean.
Turn onto waxed paper.
Peel off lining paper.
Cool.
Cut cake lengthwise into 3 strips.
To make filling and frosting, blend cornstarch, yolks, sugar and a little milk.
Heat remaining milk in a medium saucepan.
Stir hot milk into cornstarch mixture and return to heat.
Bring to a boil, stirring constantly until thickened.
Cool, stirring frequently.
Beat butter until soft.
Gradually beat in cornstarch sauce.
Melt nougat and 2 oz.
(50 g) chocolate in a double boiler over low heat.
As soon as mixture melts, remove from heat and gradually beat in butter cream.
Spread over 2 strips of cake.
Stack strips.
Spread nougat cream thinly over cake, reserving some for decoration.
Melt remaining chocolate; spread over cake.
Decorate as illustrated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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