Sponge cake with nougat


Ingredients 19
Servings 16
Time

Ingredients

  • BATTER
  • 5
    exra-large eggs, separated
  • 160
    g
    castor sugar
  • 5
    ml
    cream of tartar
  • 120
    g
    cake flour
  • pinch of salt
  • NOUGAT FILLING
  • 5
    ml
    gelatine
  • 50
    ml
    cold water
  • 125
    g
    softened butter
  • 25
    ml
    sugar
  • 80
    ml
    Nestlé condensed milk
  • 5
    ml
    lemon juice
  • 1
    ml
    salt
  • 2
    ml
    cream of tartar
  • 2
    ml
    vanilla essence
  • 1
    ml
    almond essence
  • 125
    ml
    glacé fruit, finely chopped (cherries, pineapple, green figs, watermelon)
  • whole glacé fruit for decoration
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Line a 24 x 24 x 5 cm oven pan with waxed paper. (Do not spray with non-stick spray or grease with butter.) Beat the egg whites until stiff but not dry. Gradually add 100 g of the castor sugar and the cream of tartar, dissolved in 10 ml water, beating continuously. Whithout washing the beater, beat the egg yolks until light and creamy, adding the castor sugar while beating continuously. Fold the beaten egg yolks into the beaten egg whites. Sift the cake flour and salt together. Sift small quantities of the cake flour mixture over the egg mixture before folding in with a spatula. Turn the batter into the prepared tin and bake for 45 to 50 minutes or until the crust is a pale golden brown, the sponge cake has sightly shrunk from the sides of the tin and is springy to the touch. Do not overbake the sponge cake, or it will dry out. Place the tin, with the cake still inside, upside down on wire rack. Leave the cake to cool completely in the tin. Loosen the cake carefully once it is completely cooled and turn out. Sprinkle gelatine over the cold water and stand for a while. Microwave the gelatine for 40 seconds until dissolved and completely melted. Beat the butter until light and creamy. Beat in the sugar. Add small quantities of the dissolved gelatine, beating well until the mixture thickens. Add the remaining ingredients, except the fruit, and mix well. Spoon half the mixture into another dish and add the finely chopped fruit to the remaining half. Slice the cake a third of the way from the top so that the top slice forms a lid. Cut a square out of the bottom later of the cake, leaving a 3 cm wide rim. Spoon the filling with the fruit into the hollowed-out square and spread the remaining fruit filling over the 3 cm wide rim of the cake. Place the remaining layer of the cake op top and spread the other half of the filling without the fruit on top of the cake. Decorate with whole glacé fruit, if desired.
 

Read more on: bake  |  fruit  |  microwave
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.