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Nougat dessert with whipped cream

    

Recipe for delicate dessert with nougat cream and caramel whipped cream.

No. of servings

30

Ready in

2 h.

Difficulty

medium

 

Categories:   

 

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all-purpose flour / plain flour8tbsp8tablespoon
baking powder for gingerbread0.25oz8grams
chicken egg5pcs5pieces
cocoa powder2tbsp2tablespoon
cream stabilizer0.5oz15grams
nutty cream6.25oz180grams
semi skimmed milk 1,5%3.8cup900milliliters
sponge biscuits-
sugar granulated11tbsp11tablespoon
sugar granulated5.25oz150grams
sunflower oil1tbsp1tablespoon
unsalted butter5.75oz160grams
vanilla pudding - powder2.75oz80grams
water1tbsp1tablespoon
whipping cream powder3.25oz90grams

1. Cake base preparation

chicken egg 5 pcs  sugar granulated 7 tbsp  sunflower oil 1 tbsp  water 1 tbsp  all-purpose flour / plain flour 8 tbsp  baking powder for gingerbread 0.25 oz (8 g)  cocoa powder 2 tbsp

Separate egg yolks from egg whites. Add sugar, oil, water to the egg yolks and beat into foam. Stir in egg white foam, flour mixed with baking powder and cocoa powder. Pour the pastry on baking tin lined with parchment paper and bake at 355°F (180°C) for about 10 minutes.

Cake base preparation

2. Preparation of caramel whipped cream

sugar granulated 4 tbsp  semi skimmed milk 1,5% 1.3 cup (300 ml)

Melt granulated sugar at medium heat until it turns into caramel. Pour over with milk and cook until caramel melts again. Let it cool for a few hours.

Preparation of caramel whipped cream

3. Cream preparation

semi skimmed milk 1,5% 2.5 cup (600 ml)  vanilla pudding - powder 2.75 oz (80 g)  sugar granulated 5.25 oz (150 g)  nutty cream 6.25 oz (180 g)

Stir up vanilla pudding ("Zlatý klas") with sugar in a little cold milk, pour into the remaining boiling milk and prepare dense pudding. Blend chocolate and hazelnut cream ("nutela") in the warm pudding and let it cool.

Cream preparation

4. 

unsalted butter 5.75 oz (160 g)

Mix the cool pudding with softened butter, beat into smooth cream.

5. 

sponge biscuits

Spread half of the cream onto baked layer and place cocoa sponge fingers (approx. 1 and 1/2 package, you can use also traditional pale sponge biscuits).

6. 

Spread remaining cream on top of the sponge biscuits and flatten.

7. 

whipping cream powder 3.25 oz (90 g)  cream stabilizer 0.5 oz (15 g)

Pour powder whipped cream into the cool caramel milk, add stabilizer and whip into whipped cream, then spread it equally onto dessert.

8. 

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Decorate surface of the dessert with decorative line pattern and sprinkle with Granko (instant Chocolate flavor milk powder).

Bon appetit!

 

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