Nougat Cake
Preparation of the base: We start by preparing the delicious base of the cake. In a large bowl, we cream the soft butter together with the sugar and vanilla sugar until we obtain a fluffy and homogeneous foam. It is important that the butter is at room temperature, so it incorporates easily with the sugar. Then, we add the eggs, one at a time, mixing well after each to ensure they integrate perfectly into the mixture. We continue with the milk and rum essence, which will add a refined taste and a special aroma. The next step is to introduce the ground almonds or, according to preferences, the walnuts or hazelnuts. These will give the base a crunchy texture and an extra flavor. Finally, we call for the flour, which we mix with the baking powder, ensuring that no lumps remain. In the end, we add the chocolate cream and mix well until the composition becomes homogeneous and glossy. We prepare a tray measuring 25/35 cm, which we grease with butter and line with flour or, for added convenience, we can use baking paper. We pour the dough into the tray and place it in the preheated oven, baking for 40 to 45 minutes at a medium temperature. After the base is baked, we let it cool completely, then we carefully cut it in half horizontally. For assembly, we place the first part of the base in the tray and soak it with 6-8 tablespoons of syrup made from water and sugar. It is essential that only the first part of the base is soaked, so it does not become too soft, and we set it aside for 20 minutes while we prepare the cream. The cream is prepared according to the instructions on the package, making sure to mix it well to avoid lumps. We pour it evenly over the first soaked base, and on top, we place the second part of the base, which remains unsoaked. For the glaze, we melt the chocolate over low heat, stirring constantly to prevent burning. We pour it hot over the cake, letting it cool slightly before putting it in the refrigerator. It is recommended that the cake sits in the cold for 4 to 5 hours or, ideally, overnight, to allow the flavors to blend perfectly. Thus, in the end, we will have a delicious cake with a fluffy base, a fine cream, and a glossy glaze, ready to be enjoyed!
Ingredients
- Ingredients for the base: 200g butter (margarine) 150g
- sugar
- 6 eggs
- 250g flour
- 3 tablespoons rum essence
- 6 tablespoons milk
- 50g ground almonds (nuts
- hazelnuts)
- a pinch of baking powder
- vanilla sugar
- 250g chocolate cream (Finetti
- Nutella
- etc.). Cream: a packet of vanilla cream (I used this as it was already late and ...) or you can make a vanilla cream (egg yolks
- sugar
- milk
- flour
- butter
- vanilla sugar). Glaze: one chocolate (100g) I used chocolate with hazelnuts.
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