Nougat Cake (Gluten-Free)
Honey almond nougat cake that is moist and full flavored.
1x Nougat and Nice 200g box (any flavour)
6x eggs separated
240g butter softened and cubed
200g almond meal
Preheat oven to 180C and line 2x 18cm (7 inch) cake tins
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.
In a very clean bowl or mixer whip egg whites to medium peaks. Set aside.
In a mixer, cream the butter, nougat and egg yolks. Fold in almond meal. Next, gently fold egg whites in 3 stages.
Fill cake tins with batter and place in the oven @ 180C for 40 mins.
Check with cake is cooked by sticking a skewer in centre and must come out clean.
Remove cake from oven and allow to sit for 5 minutes before turning cakes out onto a cooling rack.
To decorate, whip cream and layer cakes to your desired design.