Nougat Setting Cake with Cava Gelatin
I really wanted to make it because the idea is great, but I love to make it my way as you all know. Mainly because I am not willing to buy ingredient by ingredient, but to use, as I always do, the ingredients that are around the house, and that way make it my own, and so far it has worked for me, and I am sure it will work for you too.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
10
Servings
-
-
-
-
-
-
- 1 tablet turrón, jijona (for the nougat setting)
-
- 500 milliliters clotted cream, (for the nougat setting)
-
- 200 milliliters Cava Peñalba López® wine, (cava gelatin)
-
-
- 2 envelopes unflavored gelatin, (cava gelatin)
Preparation
20 mins
4h
Medium
- We start with the sponge cake. Preheat the oven as always to 200º for 15 minutes. We crack the eggs and put them in a bowl, to which we add 60 g of sugar and with a whisk, we beat until we see that it doubles in volume. Once it has doubled in volume, we mix in the rest of the ingredients, the flours and the icing sugar, and add them gradually to the eggs while using a silicone spatula to fold gently so that the eggs do not deflate, continuing until everything is well mixed.
- We pour the mixture onto a baking tray lined with parchment paper. We place it in the preheated oven and lower the temperature to about 160º for 10 minutes (depending on the oven). Once the cake is done, always trying to keep it as light as possible, toasted is not acceptable. We take it out of the oven and place it on a clean cloth. We cut it to fit our mold, and the remaining pieces, forbidden to throw away, I have another little recipe that I will tell you about in the next post. Well, we already have the base, now if you don’t want to complicate things, buy it already made, which also works and saves you this step.
- We move on to the nougat setting. We set aside a small glass of milk and add the rest into a jug or blender with the nougat tablet, except for a small piece that we will use to decorate the gelatin. We also add the sugar and cream and beat well until the nougat tablet is completely dissolved. Once this is done, we heat the mixture in a saucepan or pot, stirring continuously (ask family for help). And with the reserved glass, we use it to dissolve the setting packets. Once dissolved, we add it to the mixture in the pot, let it boil, remove it, wait a minute, and then bring it back to a boil and remove it again. It is now ready to be added to the mold; we cover it with aluminum foil and put it in the fridge, letting it cool for 30 minutes before adding the gelatin.
- We prepare the gelatin. We put all the ingredients in a saucepan to heat and use the gelatin according to the manufacturer's instructions, whether in powder or sheets. Once the gelatin is ready, we take the mold out of the fridge, cut the reserved piece of nougat into small cubes, and place it as you prefer over the setting. We add a little gelatin, let it cool for another 30 minutes so that the nougat pieces do not move, and once this time has passed, we carefully add the rest of the gelatin and let it cool. I did it overnight and the next day it is ready to enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by