You are here

Nougat Walnut Sponge Cake

Party.Freak's picture
Ingredients
For sponge cake
  Eggs 12 Small, separated
  Sugar 250 Milliliter (1 Cup)
  Self rising flour 750 Milliliter (3 Cups)
  Baking soda 1⁄2 Teaspoon
  Salt 1 Pinch
For filling
  Nougat 1⁄4 Pound (110 Gram)
  Apricot preserve 60 Milliliter (1/4 Cup)
  Butter 60 Milliliter (1/4 Cup)
  Sugar 60 Milliliter (1/4 Cup)
  Boiling water 15 Milliliter (1 Tablespoon)
  Milk 15 Milliliter (1 Tablespoon)
  Vanilla 1⁄4 Teaspoon
  Crushed walnuts 250 Milliliter (1 Cup)
  Canned peach slices 5 Ounce, drained (1 Small Can)
  Glace cherries 60 Milliliter (1/4 Cup)
  Water 60 Milliliter (1/4 Cup)
  Sugar 2 Teaspoon
  Gelatin 2 Teaspoon
Directions

Blend egg yolks and sugar together.
Sift flour, baking soda and salt together.
Whisk egg whites till stiff.
Fold egg yolks, flour mixture and egg whites together.
Grease and line the base of a 9 or 10 inch (23-25 cm) spring-form cake pan.
Place one-third of cake mix into pan.
Bake at 350°F (180°C) for 10-15 minutes or until lightly browned.
Remove from pan immediately.
Remove paper from base, allow to cool.
Repeat to make second and third layers of cake.
Place 1 layer on serving plate.
Melt nougat in a double boiler and spread over cake base.
Spread thin layer apricot preserve over nougat.
Add second cake layer.
Cream butter and sugar till smooth and sugar is dissolved.
Gradually blend in boiling water.
Beat 2 minutes.
Fold in walnuts.
Spread walnut cream over cake layer.
Add remaining cake layer.
Decorate with peach slices.
Place cherries, water, sugar and gelatine in saucepan.
Bring to boil; boil 2 minutes.
Cool slightly, spoon over top of cake and allow to set.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut
Servings: 
18

Rate It

Your rating: None
4.423335
Average: 4.4 (15 votes)