Easter cake with nougat and Daim
120 g Sugar
1.50 tbsp Water
65 g wheat flour
25 g Cocoa powder
0.50 tsp Baking powder
300 g soft butter
300 g caster sugar
300 g ODENSE Nougat 250 g in pieces
75 g hazelnut flakes
50 g Daim
small chocolate Easter eggs for decoration
Separate the yolks from the whites and save both. Beat the egg whites to a stiff foam, add a couple of tablespoons of the sugar and beat until the whites are stiff like meringue.
Beat the egg yolks fluffy with the water and then add the rest of the sugar. Beat the yolks to an airy foam.
Mix flour, cocoa and baking powder. Carefully fold the yolks into the whites, sift in the flour mixture and fold together.
Grease a springform pan (18 cm) thoroughly and pour in the dough. Bake in a 175° oven (not hot air) for about 30 minutes, or until the cake base is baked through. Allow to cool completely before cutting in half to make 2 bottoms.
Beat the butter and icing sugar with an electric beater for at least 6 minutes. Add the nougat and beat for another 2 minutes. Toast the hazelnut flakes in a dry frying pan. Let cool.
Roughly crush Daimen. Fill 1/3 of the nougat cream between the two bottoms and sprinkle over the crushed Daimen. Add together and spread the rest of the cream on top of the pan and around the sides of the cake.
Decorate the sides with toasted hazelnut flakes and top the cake with small chocolate eggs before serving.
Photo & recipe: Odense Marzipan