Ingredients

  • Cake
  • 110 grams hazelnuts toasted, peeled
  • 4 eggs Separate 3
  • 1 egg white
  • 110 grams sugar, caster
  • 55 grams butter, unsalted melted and cooled
  • 110 grams plain flour sifted
  • Royal Icing
  • 1 small egg white
  • 170 grams powdered sugar
  • squeeze lemon juice
  • Nougat
  • 45 grams almonds finely chop, toast
  • 85 grams sugar, caster
  • pinch cream of tartar
  • 1 lemon oiled
  • Crème au beurre mousseline
  • 85 grams sugar, granulated
  • 3 tablespoons water
  • 2 egg yolks beaten
  • 110 grams butter, unsalted to 140g, softened
  • Chocolate Fondant Icing
  • 225 grams sugar cube
  • ½ teaspoon liquid glucose
  • 115 milliliters water
  • 30 grams plain chocolate
  • 1 drop vanilla

Directions

1. Preheat oven to 350*F/175*C/GM 4. Prepare a 20cm/8in moule-à-manqué tin by greasing, paper, greasing, flour, sugar.
2. Cake: Melt butter for cake, then cool. Grind hazelnuts with 1 tablespoon of sugar. Then combine with sifted flour. Beat 3 yolks plus one whole egg with all but 1 tablespoon of the remaining sugar, until to the ribbon.
3. Whisk the 4 egg whites until stiff and dry. Whisk in the 1 Tablespoon sugar. Fold whites into yolks. Pour the cooled butter around the edge of the egg mixture. Add the dry ingredients and fold swiftly together. Pour into the prepared tin. Bake for 40-50 minutes or until cake is firm to the touch, just shrinking away from the sides and squeeks. Do not check early! Cool on a wire rack. Peel off the lining paper.
4. Royal Icing: Whisk egg white until frothy. Whisk in powdered sugar and lemon juice until very smooth, white and stiff. Cover with a damp cloth until ready for use.
5. Nougat: Oil a baking sheet and palette knife. Put sugar and glucose into a heavy saucepan and place over medium heat. When golden, add the warm almonds and continue to cook for 1 minute, or until caramelized. Quickly pour onto greased baking sheet. Turn it over with an oiled palette knife, using a half-mixing, half-kneading motion. While still warm and pliable, roll as thinly as possible with an oiled lemon.
6. Crème au beurre mousseline: Whiz the butter until soft. Dissolve the sugar in the water and then boil to short thread stage. Whisk the syrup into the beaten yolks until to the ribbon and cool. Loosen mousse into butter in mixer, then add all of mousse and whiz until well blended (thin to thick).
7. Chocolate Fondant Icing: Have a clean, stainless steel work top sprinkled with water, a palette knife, rubber spatula, vanilla and a bowl of very cold water ready. Dissolve the sugar and liquid glucose in the water in a heavy saucepan then bring to a boil to the soft ball stage. Meanwhile melt chocolate over simmering water.
8. Stop the sugar syrup from cooking further by dipping the bottom of the pan into the bowl of very cold water. Pour the syrup slowly onto the moistened stainless steel top. With a wet palette knife, fold the outsides of the mixture into the centre. When opaque, whiten, but still fairly soft, add the melted chocolate and vanilla and continue to turn with a spatula and work until the fondant becomes fairly still. Remove all from the table returning to a bowl. Place bowl over simmering water until nice and runny. You may have to add a few drops of water. Continue heating until no lumps.
9. Assemble: Split the cake into 3 layers. Take top two layers off. Crush the nougat with a rolling pin or magimix. Mix half of it with half of the crème au beurre mousseline.
10. Sandwich the cake together with the nut/creme mixture by spreading the creme from the center out. Pour the melted chocolate fondant icing over the top all at once and quickly rotate cake so it spreads to the edge.
11. Spread the remaining crème as thin as possible around the sides, doesn't have to be pretty. Press the remaining crushed nougat on the sides.
12. When the chocolate has set, fill a piping bag, fitted with a writing nozzle, with the royal icing and pipe the word "nougatine" across the top.

Notes
Serving Ideas:Original serves 8.


Categories
Cakes
Keywords
Cakes
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