Nougat Cake
A cake made with puff pastry filled with nougat cream, topped with powdered sugar and scored in a diamond pattern.
Ingredients
pastry scraps
12 oz (360 g)
powdered sugar
2 oz (60 g)
whipped cream
1/2 pt (3 dl)
nougat chips (see page 257)
6 oz (180 g)
Instructions
1
Rolling and Cutting
Roll the dough very thinly, and cut out three circles approximately 9 inches (23 cm) in diameter. They will shrink to about 8 inches (20 cm) during baking.
2
Resting
Use a fork or pricking tool to dock each round, and let rest for about half an hour.
3
Dusting with Sugar
Generously sprinkle powdered sugar over each round.
4
Baking
Place in a hot oven and bake at 450°F (232°C) until browned and crisp (some of the sugar will caramelize into a brown glaze).
5
Making the Filling Cream
Reserve a small amount of whipped cream for frosting the sides. Mix the remaining cream with 4 oz (120 g) of crushed nougat.
6
Trimming
Trim the pastry rounds to the same size and uniform shape, and select the best one for the top layer.
7
Assembling
Assemble with the nougat cream as filling, and place the selected top round upside down.
8
Decorating the Sides
Cover the sides with the reserved whipped cream, and press the remaining nougat chips onto them.
9
Decorating the Top
Generously dust the top with powdered sugar, and use the back of a knife to score a diamond pattern. The finished look resembles a cherry liqueur cake (figure 35).
