Birthday Cake with Nougat Cream Filling

Celebrate in style with our indulgent Birthday Cake! Featuring layers of light and fluffy vanilla butter cake, filled with a decadent nougat cream made from our signature Nougat and Nice nougat, and topped with a velvety smooth Swiss buttercream. This cake combines the perfect balance of sweetness, creaminess, and texture. Whether you're hosting a party or treating yourself, this beautifully crafted cake is sure to make every birthday extra special. Personalize it with your favorite decorations for a truly one-of-a-kind dessert!

Serves: 8-10
Prep Time: 60 minutes
Cook Time: 35-40 minutes
Assembly Time: 30 minutes

Ingredients:

For the Vanilla Butter Cake:

• 1 1/2 cups (180g) All-Purpose Flour

• 1 tsp Baking Powder

• 1/4 tsp Salt

• 1/2 cup (115g) Unsalted Butter, room temperature

• 3/4 cup (150g) Sugar

• 2 Large Eggs, room temperature

• 1 tsp Vanilla Extract

• 1/2 cup (120ml) Whole Milk, room temperature

For the Nougat Cream Filling:

• 100g Nougat and Nice Nougat (any flavor), finely chopped

• 1 cup Heavy Cream

For the Swiss Buttercream:

• 3 Large Egg Whites

• 3/4 cup (150g) Granulated Sugar

• 1 cup (227g) Unsalted Butter, room temperature, cut into cubes

Instructions:

For the Butter Cake:

1. Preheat and Prepare Pans:

   • Preheat the oven to 350°F (175°C).

   • Grease and flour two 6-inch cake pans, lining the bottoms with parchment paper.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:

   • In a large bowl or stand mixer, cream the butter and sugar until light and fluffy, about 3-4 minutes.

4. Add Eggs and Vanilla:

   • Beat in the eggs one at a time, then add the vanilla extract.

5. Combine Dry Ingredients and Milk:

   • Add the dry ingredients in three portions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

6. Bake the Cake:

   • Divide the batter between the prepared pans and smooth the tops.

   • Bake for 30-35 minutes, or until a toothpick comes out clean.

7. Cool the Cakes:

   • Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

Prepare the Nougat Cream:

1. Blitz the Nougat:

   • Unwrap the nougat and chop roughly. Place in a food processor and blitz until it becomes a fine crumb.

2. Fold with Whipped Cream:

   • In a bowl, gently fold the whipped cream and the nougat crumb together with a spatula until just combined.

For the Swiss Buttercream:

1. Create a Sugar Syrup:

   • In a heatproof bowl, whisk egg whites and sugar together.

   • Place the bowl over simmering water, whisking until the mixture reaches 160°F (70°C).

2. Whip the Egg Whites:

   • Remove from heat and beat the egg whites on high speed until stiff peaks form and the mixture cools to room temperature.

3. Add Butter:

   • Gradually add butter one cube at a time, beating on medium-high. If it curdles, keep beating—it will smooth out.

4. Color the Buttercream:

   • If desired, divide the buttercream into smaller bowls and color each portion using gel food coloring.

To Assemble:

1. Level the Cakes:

   • Trim the tops if necessary to make them even.

2. Add Nougat Cream Filling:

   • Place one cake layer on a serving plate. Spread the nougat cream filling over the top, leaving a small border.

3. Top with Second Layer:

   • Add the second cake layer and press gently.

4. Frost with Buttercream:

   • Apply a crumb coat of buttercream and refrigerate for 20 minutes.

   • Frost with a thicker layer and smooth it out.

5. Decorate:

   • Use the remaining buttercream to pipe decorations as you like—create swirls, rosettes, or borders.