Easy Fluffy Nougat Hazelnut Party Cake
Ingredients
Batter
- 150 g nut nougat
- 120 g softened butter
- 80 g sugar
- a pinch of salt
- 3 large eggs
- 80 g all-purpose flour
- 150 g ground hazelnuts
- 1 tsp baking powder
Decoration
- 100 g milk chocolate
- 50 g nut nougat
- 50 g sliced or chopped hazelnuts (optional)
Preparation
Line the bottom of a 26 cm springform pan with parchment paper
Preheat the oven to 180°C conventional (160°C fan)
Roughly chop the nut nougat and melt it in a bowl over a hot water bath
Beat the softened butter with sugar and salt until light and fluffy
Add the eggs one at a time, mixing well after each addition
Mix together the all-purpose flour, ground hazelnuts, and baking powder, then add to the batter
Stir in the melted nut nougat
Pour the batter into the prepared springform pan and smooth the top
Bake in the preheated oven for about 30 minutes
Let the cake cool completely
Carefully remove the cake from the springform
Roughly chop the milk chocolate and nut nougat, then melt together in a bowl over a hot water bath
Spread the melted mixture over the cake surface
Garnish with sliced or chopped hazelnuts if desired
Tips
The moist nut nougat cake yields about 12 slices and keeps for at least 3 days at room temperature when stored airtight
Alternative to nougat: Instead of bakery nougat, you can use nut nougat spread
