Nougatine Cake (6 Ingredients)
This 6-ingredient French nougatine cake is elegant and crunchy. Simple almond dacquoise and vanilla buttercream sprinkled with almond nougatine make every bite amazing.
- Total Time: 1 hour, 25 minutes
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
For almond dacquoise:
- 2/3 cup + 1 tablespoon (180 g) egg whites (see note #1)
- 1 cup + 1 tablespoon (240 g) caster sugar
- 2 cups + 3 tablespoons (210 g) almond flour
For buttercream:
- 9 oz. (260 g) butter softened
- 1/4 cup (65 ml) water
- 1/4 cup (65 g) whole eggs (see note #2)
- 2/3 cup + 2 teaspoons (160 g) granulated sugar
For nougatine:
- 4 tablespoons (60 g) granulated sugar
- 1 oz. (30 g) slivered almonds
For decoration:
- 1 tablespoon icing (powdered) sugar
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Instructions
- Preheat the oven to 335 F/180 C. To make the dacquoise, place almond flour and half of the caster sugar in a food processor and process for a few minutes. Place egg whites and the remaining half of the sugar in the bowl of a stand mixer and beat until the meringue becomes glossy. Add the almond flour/sugar mixture to the meringue in two to three times and gently mix with a rubber spatula.
- Prepare two baking sheets lined with parchment paper. Place two 8-inches/20 cm cake rings on parchment. Transfer the meringue mixture in a pastry bag fitted with Ateco plain pastry tip 809 and pipe two spiral dacquoise disks within cake rings. Bake for 13 to 15 minutes, until slightly golden. Remove dacquoise disks from the oven and let cool. Gently run a knife around the cake ring's edges to help release dacquoise from the mold.
- To make nougatine, place sugar in a saucepan and melt it on medium heat. Rotate the saucepan over your stove to stir the sugar. When the caramel gets the amber color, add lightly toasted slivered almonds. Mix them and pour them on parchment paper. Cover with another parchment sheet and roll it out with a rolling pin. Let it cool completely. Crush the nougatine between sheets of parchment paper with a rolling pin.
- To make the buttercream, in a saucepan, place sugar, water and heat the sugar syrup to 250 F/121 C. In a separate bowl, using an electric mixer, beat eggs while pouring the syrup along the bowl's wall. Whisk until the mixture becomes whitish and cools down. Gradually add the softened butter cut into cubes and mix until smooth and shiny.
- To assemble the cake, place the buttercream in a pastry bag fitted with a piping tip Wilton 6B and pipe rosettes on the first dacquoise disk. Distribute the pieces of crushed nougatine. Cover with the second dacquoise disk. Sprinkle the cake with icing (powdered) sugar. Decorate with a few rosettes of the cream and some pieces of nougatine.
Notes
- 180 g egg whites approximately equal to 5 1/2 raw fresh egg whites from large-sized chicken eggs.
- 65 g eggs approximately equal to 1 whole extra-large chicken egg (eggshell removed).
- If you do not have cake rings, draw two 8-inches/20 cm circles on parchment and flip the paper. Pipe dacquoise disks as a spiral within the circle's marks and bake.
- Refrigerate the nougatine cake for several hours before tasting. Serve the cake at room temperature, taking it out of the fridge 30 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 634
- Sugar: 57.5 g
- Sodium: 38 mg
- Fat: 41.8 g
- Saturated Fat: 18 g
- Carbohydrates: 62.7 g
- Fiber: 3.2 g
- Protein: 10 g
- Cholesterol: 100 mg