Nougat cream cake with crunchy bottom
Time
Preparation time: 40 min.
Cooking or baking time: 20 min.
Total preparation time: 1 hr.
Nougat cream cake with crunchy bottom
ingredients
- 1 crunchy bottom
- Jelly at will
- 1 high biscuit bottom
- 4 whipped cream a 200 ml
- 4 pkg. Nut nougat or hazelnut couverture a 125 g
- beat any pie decoration and cream separately
This cake sounds like Backmarathon, but it's not that bad because you spread the preparation over 2 days.
preparation
1 day
- Mix the crispy ground from 300 g of ground biscuits / spoon biscuit / rusk, possibly sugar and 120-130 g liquefied butter / margarine. Lay out a springform pan with baking paper, spread the mixture on the ground, press evenly and place in a cool place.
- Heat the cream and nougat together, stirring constantly, until everything has dissolved well and no more Nougatstückchen can be seen.
- Allow nougat cream to cool and then, WITHOUT covering (otherwise drawing water), refrigerate overnight.
2 day
- Bake the sponge cake, let it cool, divide it into three pieces and lay it down one after the other.
- You can beat the nougat cream in the pot, but be careful to record the parts that may have settled. If necessary, also cream stabilizer or hazelnut pudding powder can be stirred in without cooking. Depending on how solid the mass should be.
- Carefully remove the crispy ground from the mold, peel off the baking paper, place it on the cake plate and place it with a cake ring or baking tin ring.
- Crush the crusty ground with jelly, as desired, and lay the first part of the biscuit base, press down a bit and fill with a piece of nougat cream and distribute, 2nd layer of dough and also spread nougat cream on it, cover with the 3rd dough plate and now with the cake around Add and remove nougat cream.
- Finally decorate and / or decorate only with the white whipped cream.
I made this cake for my son's 30th birthday. But unfortunately can not set a photo, because the guests were faster, like mom with the camera ... That's Life!
