Nougat cream cake


350 gr flour convert conversion

2 teaspoons baking powder

1 egg

125 gr convert conversionsugar

pinch salt

200 gr cold butter convert conversion

300 gr convert conversionsugar

300 gr convert conversioncoarse chopped walnuts

2.5 dl convert conversionwhipping cream



springform 22-24 cm

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How to prepare:

Sift flour and baking powder on a work area, put a hole in the middle and break the egg in the hole. Combine the egg with little flour. Sprinkle the sugar and the salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough in foil and let rest for 30 minutes in the fridge.

Make the stuffing by melting 300 gr convert conversionsugar in a sauce pan and slightly letting it colour. Add the chopped walnuts, let get completely hot and remove the pan from the heat. Stir the cream immediately into the stuffing and let cool.

Preheat the oven to 220C/425F (fan oven 200C/395F).

Divide the dough in three equal parts. Divide 1/3 parts of the dough over the bottom of a springform pan. Make of 1/3 parts a roll and cover the side of the springform.

Divide the cooled cream mass on the pie bottom and make a cover of the remaining dough, Place on the pie and push the edges carefully. Bake the pie 40-50 minutes.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)