Sponge cake with nougat

YOU
16 servings
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By Food24 November 03 2009
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Ingredients (17)

BATTER
5.00 eggs — separated
160.00 g castor sugar
5.00 ml Cream of tartar
120.00 g flour — cake
salt — just a pinch
NOUGAT FILLING
5.00 ml Sheridans gelatine
50.00 ml water — cold
125.00 g butter — softened
25.00 ml sugar
80.00 ml condensed milk
5.00 ml lemon juice
1.00 ml salt
2.00 ml Cream of tartar
2.00 ml vanilla — essence
1.00 ml almond essence
125.00 ml glacé fruit — finely chopped
glacé fruit — to garnish
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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.



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