Ingredients for Nougat
1 cup egg white
1 cup sugar
1 ½ cups finely chopped almond (powder consistency)
1 ½ tbsp flour
Ingredients for the cream filling
½ liter of milk
1 egg
2 tbsp sugar
2 tbsp corn flour
Grated rind of ½ a lemon
½ tsp vanilla
½ cup beaten fresh cream
Fruit Choices
2 cups fresh fruit of your choice, or 2 cups mixed fruit cocktail.
For the appearance of the Nougat:
Beat 2 cups fresh cream with 2 tablespoons icing sugar. Sprinkle finely chopped almonds on top of cream, and add fruit.
Preparation of cream filling
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Heat the milk with the vanilla in a small pot
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In another small pot blend together the eggs, sugar, corn flour and the rind.
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Carefully pour the hot milk into the egg mixture, add the remaining ingredients – all except the fresh cream
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Stir until all ingredients have meshed together
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Allow this mixture to cool down and then add the fresh cream
Preparation of Nougat
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Mix the fine almonds with the flour and beat the egg whites with the sugar until they form soft peaks and the meringue is thick.Slowly add the flour and almond mixture to the meringue. Stir at very low mixer speed or even better use a hand whisk and make steady movements to mix all ingredients together.Using a creaming bag make 3 identical circles (16-18cm diameter) on oven proof paper.Cook these circles in a preheated oven of 170°C for about 10-15 minutes.Allow the nougats to cool and then pour compost syrup on top or homemade syrup (1 cup water to 1 cup sugar). On the first nougat that has syrup all over add cream, finely chopped fresh fruit or strained fruit compost. Repeat with the 2nd nougat on top.Place the 3rd nougat piece on top and then cover the whole cake with beaten fresh cream. Garnish with almond flakes.Also add extra fruit for decoration and add a little colourless gelatin to keep shiny and fresh. Serve cake cold.
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