Nougat Cake (Gluten-Free)

Honey almond nougat cake that is moist and full flavored.

2 Hours

Serves 10

Ingredients

  • 1x Nougat and Nice 200g box (any flavour)

  • 6x eggs separated

  • 240g butter softened and cubed

  • 200g almond meal

Method

  1. Preheat oven to 180C and line 2x 18cm (7 inch) cake tins

  2. Unwrap the nougat and peel/cut the rice paper from the bottom. Chop into rough chunks, place into a microwave-safe dish. Warm for 30 sec in the microwave.

  3. In a very clean bowl or mixer whip egg whites to medium peaks. Set aside.

  4. In a mixer, cream the butter, nougat and egg yolks. Fold in almond meal. Next, gently fold egg whites in 3 stages.

  5. Fill cake tins with batter and place in the oven @ 180C for 40 mins.

  6. Check with cake is cooked by sticking a skewer in centre and must come out clean.

  7. Remove cake from oven and allow to sit for 5 minutes before turning cakes out onto a cooling rack.

  8. To decorate, whip cream and layer cakes to your desired design.

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