Cake with butter cream and nougat

12 servings

175 minutes

A cake with buttercream and nougat is a true culinary masterpiece rooted in European cuisine traditions. The delicate sponge cake, soaked in rich vanilla aroma, harmoniously pairs with airy buttercream and crunchy nut nougat. This cake has an exquisite balance of sweetness and texture: the cream's softness is complemented by caramelized nuts, giving it a special charm. Each spoonful is a delight that evokes warm memories of home tea gatherings and cozy evenings. It is perfect for festive occasions when you want to treat loved ones to something truly special. Serve it slightly chilled to highlight its creamy structure, and definitely pair it with a cup of aromatic coffee or tea to experience its full flavor.

Energy value per serving

• Calories: 415.1
• Proteins: 4.8g
• Fats: 25g
• Carbohydrates: 33.2g

Ingredients

• Vanilla pudding powder: 200 g
• Wheat flour: 75 g
• Sugar: 225 g
• Milk: 1 ml
• Butter: 250 g
• Chicken egg: 4 pc
• Powdered sugar: 80 g
• Chopped hazelnuts: 100 g

Cooking steps

1. Preheat the oven. Line the baking pan with parchment paper. Separate the egg whites from the yolks and whip them into a strong foam. Mix the yolks with 125 g of sugar. Combine the flour with the yolks and mix thoroughly. Add the whipped egg whites and mix again (it's better to stir by hand). Pour the resulting mixture into the pan.

   Required ingredients:

   • Sugar: 225 g
   • Wheat flour: 75 g
   • Chicken egg: 4 pieces

2. Bake in the oven for 15 minutes at 175 degrees. Let cool slightly, remove from the mold, and take off the parchment paper. Place on a rack and let cool completely. Cut horizontally into 2 or 3 pieces.

   Required ingredients:

   • Wheat flour: 75 g

3. Prepare pudding from milk, 2 tablespoons of sugar, and pudding powder according to the instructions. Let it cool at room temperature. For the praline, dissolve 100 g of sugar in 2 tablespoons of water in a pan and bring to a boil over medium heat. Add nuts, bring to a boil again, remove from heat and let cool. Place half of the praline mixture into the pudding.

   Required ingredients:

   • Milk: 1 ml
   • Vanilla pudding powder: 200 g
   • Sugar: 225 g
   • Chopped hazelnuts: 100 g

4. Mix butter and powdered sugar until smooth, then combine with pudding. Spread buttercream on the bottom layer, place the second sponge layer on top, and press lightly. Add the remaining cream. Refrigerate the cake for 2 hours. Decorate with the remaining praline on top.

   Required ingredients:

   • Butter: 250 g
   • Powdered sugar: 80 g