Nougat Cake / Lješnjak Torta (ENG.SUBS.) Grga&Klara Recipes

Hi, If you like our videos recipes you can help growing Grga&Klara: https://www.patreon.com/grgaiklara Thank you all!! RECIPE: Biscuit: 300 g of smooth flour 260 g of sugar 75 g of unsalted cocoa powder 1½ teaspoon baking powder 1½ teaspoon of bicarbonate ¼ teaspoons of salt 3 eggs 100 ml of oil 200 ml of milk 1 tablespoon vanilla flavor 100 ml of boiling water Nougat pudding cream: 1 pack of Special pudding for Nougat cake (80 g) 80 g of sugar 700 ml of milk Glaze: 100 g dark chocolate 3 tablespoons of oil Decoration: 30 g of roasted hazelnuts PREPARATION: BISKVIT: In one bowl, mix all the dry ingredients (300 g of smooth flour, 260 g of sugar, 75 g unsweetened cocoa powder, 1½ teaspoon baking powder, 1½ teaspoon bicarbonate and 1/4 teaspoon salt). IN In another bowl, mix 3 eggs, 100 ml of oil, 200 ml of milk and 1 spoon of vanilla flavor. Add to wet dry ingredients and make all the difference. Finally, add 100 ml of boiling water. Wash the water shortly in mixture. Mix the mixture in a 24 cm diameter molded baking sheet. Biscuit bake in the heated oven at 170 ° C for about 40 minutes. When it is slightly chilled, remove it from the mold and put it on the grid cool to the end. When cooled, you can put it in the freezer for half an hour, you will cut it easier. Cut the chunk of the biscuit down to the flat to get a flat surface and save it decoration. Now cut the biscuit on three coats of equal thickness. This biscuit is firm and very nice slot. NOUGAT PUDING CREAM: Mix the contents of the bag with 80 g of sugar and 100 ml of cold milk. Brush the remaining milk (600 ml). Remove the milk from the fire and mix the mixture. Go back to cooker and stir constantly for 2-3 minutes. Get away from the fire and leave the pudding cream to be it cools for about half an hour. Must remain in the liquid state. Mix occasionally. ADVANCE: Put the first bark in the mold. Pour half the chilled pudding cream on it. Cream can be liqueur, but not hot. Cover with another coat. Pour the other half of the chilled pudding on it creams. Cover with a third coat. Leave the cake in the refrigerator for at least 3 hours (best overnight) to get the pudding cream tight and well cooled. DECORATION: GLAZE: Squeeze 100 g of dark chocolate on cubes and sprinkle in a microwave oven with 3 tablespoons oils. Mix well. Using a shredder (or manually grind), cut off the part of the biscuit that you cut from the top. Remove the cake from the mold and place it on the serve key. Chop it with chocolate icing and curl up the pages. Pour the biscuit crumbs around the pie right away. Spread on the surface with chopped fried hazelnuts. Good apetite! FULL RECIPE http://www.grgaiklara.com

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