Nugatlagkage

Ingredients for Nugatlagkage

Instructions for Nugatlagkage

To prepare the Nugatlagkage recipe, please follow these instructions:

Bottoms: beat the egg yolks with hot water, vanilla sugar, 2/3 sugar. Mix the dry ingredients into the whipped yolks. Beat the egg whites until stiff, sprinkle in the rest of the sugar, and whip again until it is quite stiff. Mix gently into the yolks.

The whole shebang bake in a form sprinkled with breadcrumbs. Bake at 190 degrees c. alm. oven for about 50 minutes. When cooled shared the cake up into 4 pie bottoms.

Fill: Nougaten and whipping cream in a pan heated up to nougaten are melted and evenly distributed in the piskefløden, it must not boil, allow to cool in the refrigerator, preferably the next day. Whipping cream/nougat whipped stiff and v is complemented with walnuts.

The layer cake: the bottoms are added together with the filling, and decorating it with moccaglasur and half the walnuts, and whipped cream at the edges, may be omitted.