Nougat mazarin pie

Ingredients for Nougat mazarin pie

Instructions for Nougat mazarin pie

To prepare the Nougat mazarin pie recipe, please follow these instructions:

Mazarinbunde:
Tart the marcipan roughly and stir it with sugar. Then add soft butter and stir it all to a uniform paste. Add flour and then egg one at a time.

The dough is divided into 2 springforms approx. 24 cm. In diameter and baked at 180 degrees C for about 20 minutes.

The bottoms are cooled to the next day.


Filling:
The marzipan is cut into fine terns turned with crushed macrons. Nougat and palmin are melted and turned into marcipan and macrons. Fill on the one bottom still in the spring shape. The other bottom is laid over and pressed gently.

Top:
Nougat and palmin are melted and distributed on top of the cake.


The cake is put on the fridge, preferably until the next day.

Servers with vanilla ice cream and or whipped cream.