- 75 g of walnut nougat
- 3 eggs
- 100 gr.sahara
- 120 gr.mooki
- 20 grams of starch
- 1 teaspoon baking powder
For walnut caramel:
- 100 gr. hazelnut
- 150 gr. Sahara
- 500 ml. cream
- 15 g. Sahara
- 2 bags of thickener cream
- 100 gr. ground hazelnut
Cooking a cake with a recipe
We heat the oven to 175. We melt the nougat in a hot water bath, then we separate the proteins from the yolks. Yolks. Sugar and 3 table. Spoons of hot water are mixed with nougat. Sift flour, then mix it with starch and baking powder. We knead the dough and mix the whites with it.
3 cakes in turn bake for 15 minutes each. After cooling down. Hazel fillet and fry without fat. Cool it down. Sugar should be caramelized and add 1 tablespoon of water to it. After we remove from the plate and cool it, mix it with nuts. We lay out on paper for baking, gently leveling. Cool and chop into pieces.
Whisk the cream with sugar and thickener. After we add the ground nuts. Lubricate the cakes with cream, put down the nut caramel and lay the crusts on top of each other. You can decorate the cake with caramel and melissa.