Almond nougat with chocolate biscuit and grapes

Send

Delicate dough, whipped cream - every layer, every detail in this cake is a divine pleasure!

INGREDIENTS
For chocolate biscuit:
10 g of marzipan ● 6 egg yolks ● 8 egg whites ● 230 g sugar ● 30 g flour ● 70 g cocoa powder
For cream with almond nougat:
17-18 g of gelatin ● 250 ml of white wine ● 25 g of marzipans ● 20 g of sugar ● 10 ml of Amaretto liquor ● 100 g of almond nougat ● 500 g of cream for whipping
for decoration:
100 g chopped almonds (almond petals) ● 150 g pitted green grapes ● 4 tablespoons of sugar ● chocolate for decoration
COOKING
1 bake a chocolate biscuit
Heat the oven to 180 degrees. Heat marzipan lightly in the microwave. Beat marzipan with egg yolks in a thick foam (see step 1). Beat whites with sugar in a very thick foam. Mix flour with cocoa (see step 2). Put the mass in a pastry bag with a hole in diameter. 1 cm and place on a parchment paper 3 cake diam. 26 cm (see step 3). Bake in the oven for about 20 minutes. Remove from oven and let cool.
2 Make cream with almond nougat
Soften gelatin in cold water. Mix white wine with marzipan, sugar and Amaretto and heat in a small saucepan. Dilute marzipan nougat (see step 4). Squeeze the gelatin and dilute in a warm almond mass.Put the mass in a water bath with ice and mix until it begins to solidify. Beat the cream into a thick foam and carefully introduce into the hardening mass (see step 5).
3 Connect the components of the cake
Put one sponge cake on a dish and spread a third cream with almond nougat. Cover with a second biscuit, spread with a third cream again (see step 6). Cover with a third biscuit. Cover the cake with the remaining cream. Refrigerate for 3-4 hours.
4 Garnish with cream with almond nougat
Fry chopped almonds (with leaves) in a pan without adding oil until golden brown. Cool and squeeze gently into the cake. Rinse the grapes, dry and roll in sugar. Garnish the cake with candied grapes and chocolate leaves.

STEP 1
Heat the marzipan slightly and beat into a thick foam with egg yolks.

STEP 2
A mixture of flour and cocoa, alternately with beaten egg whites, is added to the egg mass.

STEP 3
Fill the pastry bag with biscuit dough and place 3 round cakes on baking paper.

STEP 4
Melt almond nougat in a hot mixture of marzipan and white wine.

STEP 5
Beat cream in a very thick foam and mix gently with a hardening almond mass.

STEP 6
Combine biscuit cakes, spreading each almond nougat with whipped cream.
Preparation: approx 55 min
Baking time: approx. 20 minutes
Cooling: approx. 3 hours
ADVICE
● Especially accurate are biscuits in a round diam. 26 cm, lined with special baking paper (so that the dough does not stick).
● 100 g green and dark seedless grapes can be used to decorate the cake. Berries should be cut in half, remove the seeds and lay on the surface close to each other. Then prepare the icing for the cake (according to the instructions on the package) and pour grapes on it. Glaze to freeze.
Depending on the season, you can change fruits: figs, cherries, cherries, pears - choose what you like.
● Special decor: rinse beautiful, non-toxic leaves (for example, grapes), dry on a napkin and grease with a liquid couverture. When the cuverture hardens, carefully separate the leaves from it and decorate the cake with chocolate leaves.
● Cake can be made without alcohol. Replace the wine with the same amount of unsweetened grape juice. Instead of Amaretto for almond nougat with whipped cream, take the syrup.
Photo: PR.="">

Send