Today Horchateria Sirvent de Barcelona you want to share the recipe for how to make a good nougat cake with muscat.
That’s why, if you want to learn how to make your own nougat cake with muscat, you must read the following recipe … and of course you have to try to make this nougat cake in your home.
First, to say that if you are very fond of this nougat nougat cake with Muscat’re going to enjoy it immensely. This nougat cake is very rich, and yet it is very simple to do.
As in all our recipes, before starting the recipe nougat cake with muscat, I have to say, very proud, artisans eating nougat is a healthy way of eating, as most artisans did not use additives or preservatives, thus leaving our nougat as possible rich and healthy, and of course eat homemade pies nougat is also very healthy, if used nougat artisans.
Having said all that, we started the recipe nougat cake with muscat, a recipe that Barcelona would love Sirvent the probaseis into your houses to eat with yours.
First, as in all recipes articles that we published, we will present each and every one of the ingredients that you must have on your kitchen counter, to start making your nougat cake with muscat.
Ingredients for nougat cake with Muscat
- 200 gr. Cookie
- 100 gr. Butter
- 300 gr. nougat
- 500 ml. whipping cream
- 2 eggs
- 3 tablespoons and 70 gr. sugar
- 15 gelatin sheets
- 70 ml. Muscat
- 70 ml. waterIf we have all these ingredients ready in our kitchen counter, and we are ready to start making our nougat cake with muscat.
Recipe nougat cake with Muscat
First, we prepare a mold on the tray on which we are going to serve the cake, and if we put baking paper around the mold will prevent the cake from sticking to the mold nougat.
Once the preparation of the mold, we will have to prepare the base of the cake nougat. Crush cookies and mix with 100 gr. butter cut, forming a homogeneous and smooth mass. The type of cookie is your own taste, you can use of all types: type Maria, golden, whole …
When we mix the list, we will extend uniformly within our circular mold, preferably silicone, that way we can make the cake easier. The biscuit base must be well distributed throughout the base to have the same thickness.
And reserve and mold in the refrigerator so that the base is seated well.
We’ll get to nibble nougat, we can use leftover nougat parties, or buy a good artisan nougat, like the one you can find in Barcelona Sirvent. Once we have all 300 gr. nougat well crushed and pulverized, so reserve.
Now it’s time to assemble the 400 ml. cream and once we mounted cream, reserve too, but in our refrigerator. If we remember, we can get the cream in the freezer for about five minutes before that then mount better.
Now is the time to put to hydrate gelatin for nougat cake. We will take 12 sheets of gelatin, and will hydrate in a bowl with water for about 5 minutes.
As they pass the ball, we take the two eggs and they will separate the whites and yolks. Once separated, we mount the egg whites until stiff and add two tablespoons of sugar, continue beating the whites until stiff until we see that sugar has been distributed, once we stop reserve.
Beat the yolks of two eggs, in which they add two tablespoons of sugar, we will beat until well-mixed bleached.
We put in a saucepan 100 ml. cream we have left and put over low heat, removing it before it starts to boil. Separate egg yolks and add the above and mix well and return to what we put on low heat, this time let it boils remove from heat and immediately again. add the well drained gelatin and mix well. We incorporated the crumbled nougat, and continue to mix until well us a homogeneous mass
When we as well homogenized mixture, we will add the whipped cream and mix with envelopes and constant movement. Finally, we’ll add clear the fucking snow and have prepared before returning to mix everything together.
We took the mold from the refrigerator, with the biscuit base, while seated now, and carefully you pour the entire mixture. Once poured the entire mixture over the base, smoothed the surface with a spatula and if it is to our liking, we can decorate the surface of the cake with chocolate or other ingredients that are to our liking.
Finally, we have to prepare the final touches on the cake. Now prepare the muscadine jelly. First moisturize the remaining 3 sheets of gelatin, we will put them in cold water for about five minutes. We will put in the pan 70 gr. sugar and water, and we put the saucepan over low heat. Then we add to the pot Muscat and well drained gelatin leaves, and mix on low heat. And before we took it begins to boil.
Let temper the mixture and incorporate on the surface of the cake carefully, taking care to put a spoon upside down so that will not break the mousse cake nougat.
The cake would be ready, but that we should now expect to cool for at least four or five hours to go well. And let cool in the refrigerator before serving.
If you follow this recipe you’re going to be able to enjoy the best receptas of soft nougat cake in the Horchateria Sirvent Barcelona know and use in your own home.
Now we just need to try it at home to do it and you get it great that you may enjoy a good pie soft nougat.
Now we just need to add a very important step: If you do throughout the entire recipe … send a photo of your soft nougat cake for our social networks (Twitter or Facebook ), and in this way you will encourage more people to try this great and rich cake recipe soft nougat .
Greetings and very good meal!