I must warn you though.. this cake, should be prepeared in advance about 1-2 days before serving it.
You can use whatever cake you like, but keep it simple, as nuts, nougat and chocolate are already an odd combination.
This is my first post on the matoknet blog, so you just know, that almost everything I will post here, will be in the format of “step-by-step” with photos, so.. lets go!
You’ll need 1 24″ cake (could be sponge,vanilla mix, whatever..)
Nuts Coating
1.5 cups sugar
2 cups california nuts (whole)
Filling & coating
150 grams bittersweet chocolate. I’ve used 73% but you can use lower or milk chocolate
2 Tb powdered sugar
2 Tb cocoa
3 Tsp nougat powder
500 ml sweet cream
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melt the sugar in a pan, just let it dissolve |
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You should get this clear caramel – caution this is hot stuff! |
Pour in the nuts, just toss them around |
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Pour it down on wax papaer and let cool |
Put into your food proccesor and crush those sugari nuts |
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In a small pot, melt all the ingridients for the filling |
cool it overnight (I told you so!) |
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Make your cake – Ive used sponge |
Bake it in a 22/24 pan |
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cool it, and cut it into 2 layers |
Remember last night chocoalte? beat it for 4 minutes |
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spread it all over the bottom layer |
put the second layer on top |
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coat the cake with the rest of the chocolate leaving some for decorating |
take your crushed sugari nuts, and toss them over the sides |
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decorating with an icing bag |
pour some nuts in the middle |
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use whole nuts as a finishing touch |
add chocolate coins and voila! |
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BON APETITE! |
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I hope you enjoyed my first blog post, If you know people that can read hebrew, you can direct them to our site at www.matok.net
have a great week!
