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Recipe of Leftover nougat cake.
To share a delicious snack with friends with friends, I'll explain how to prepare an exquisite and delicious leftover nougat cake.
You can add maini and caramel showers and that there is no shortage of very cold carbonated drinks.
10
Servings
60 min
Cooking
Easy
Cakes and Pies
Ingredients
- For the base
- 110 g crackers
- 50 g butter
- For the nougat layer of the hard
- 150 g hard chocolate almond nougat
- 150 ml liquid whipping cream
- 75 ml milk
- 2 and a half sheets of neutral gelatin
- 3 half pieces of sobaos cake
- For the cake syrup:
- 40 ml nougat liqueur
- 30 ml water
- 1 tablespoon sugar
- For the hard nougat layer of dark chocolate almond
- 200 g hard dark chocolate nougat with almond kernels
- 200 ml liquid whipping cream
- 100 ml milk
- 2 tablespoons sugar
- 3 sheets neutral jelly
- For the cake topping
- 80 g white melting chocolate
- 70 ml cooking cream
- Crunchy almonds.
Join me and let's see how to make Leftover nougat cake.
Instructions:
- Hard nougat layer: Put the gelatine leaves in water.
- Put the cream, milk and the chopped hard nougat in a saucepan, bring it to a slow fire, shake so that the nougat falls apart, once it is undone, we grind the almonds and add the drained jellies, shake well to undo the jelly. Let it cool down a bit and throw it into the mold.
- Make the syrup for the biscuits, pouring the ingredients into a saucepan and bringing it to a boil so that the alcohol evaporates a little. When it cools down a little, soak the biscuits and place on the first layer of nougat on the hard one.
- Refrigerate for 1-2 hours.
- Layer of dark chocolate nougat with almond kernels. Put the gelatin sheets in water to soften it.
- In a saucepan, put the cream, milk, sugar and chopped chocolate nougat. Move so that the chocolate falls apart, once the chocolate is undone, we grind and add the drained jellies, shake well to undo the jelly. Let it cool down a little and pour it into the mold as the last layer.
- Put it in the fridge for about 3 hours and when it is set, prepare the topping.
- Melt the white chocolate with the cream and let it cool down a bit so that it thickens something before pouring it on the cake.
- Finally, add the prepared chocolate plus the crunchy almond and put it back in the refrigerator to cool down a little.
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