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Enjoy this special dessert for this Christmas. You will love the mixture of ingredients where we will learn with our Thermomix to prepare a tender sponge cake with a toasted yolk flavor and an exquisite cream with a soft nougat flavor.
The recipe comes with multiple steps that must be carried out due to the amount of textures we need. In each added ingredient we must carry out a step with our Thermomix so that we can make the recipe to perfection.
The cake will take a long time to process in the oven, but it will end up perfect, compact and juicy so that you can fill it with a few layers of nougat cream. The final composition will be worth it.
Nougat cake and toasted yolk
An exquisite cake for this Christmas, made with love and with special ingredients such as soft nougat and toasted egg yolk nougat. You will like the sponge cake and its cream, since together they will be the perfect accompaniment.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 340
- Rations: 8
- Cooking time:
- Total time:
Ingredients
Toasted yolk cake
- 265 g of wheat flour
- 1 sachet of baking powder
- 125 g soft butter
- 160 g of sugar
- 4 eggs
- 200 g whipping cream
- 250 g of yolk nougat
Soft nougat cream
- 350 g soft butter
- 200 g of sugar
- 175 g of cream cheese type Philadelphia
- 250 g soft nougat
- 150 g whipping cream
Decor
- A teaspoon of cocoa powder
- Edible sugar pearls of golden color
Preparation
First we are going to prepare the icing sugar that later we will use in the cream. In our Thermomix glass we add the 200 g of sugar and we program it during 10 seconds at speed 8. We put the sugar in a bowl.
In the same uncleaned glass, add the 250 g of yolk nougat into pieces and the 160 g of granulated sugar. We schedule it during 15 seconds at speed 4.
Add the 125 g of soft butter and program for 15 seconds at speed 3,5. Add the 4 eggs and re-program 15 seconds at speed 3,5.
We add the 200 ml of cream to whip and program 15 seconds at speed 3,5. Finally we add the 265 g of wheat flour and program during 30 seconds at speed 3.
We heat the oven to 180 ° and prepare a round mold 18 cm in diameter. We will line it on its base with baking paper and if it is not silicone we will spread it with butter on its sides. We pour the mixture on top, smooth its surface and put it in the oven, at a medium low height and for 50-60 minutes. If we observe that the surface is toasted a lot during cooking, we can cover it with aluminum foil.
While in our clean Thermomix glass we add the 125 ml of whipping cream and the 250 g of chopped soft nougat. We schedule it during 20 seconds at speed 3.
Add half of the soft butter and beat, programming for 20 seconds at speed 3,5. We add the other half of the butter and program 20 seconds at speed 3,5.
Add the 175 g of cream cheese and program again for 30 seconds at speed 3,5.
We take the cake out of the oven and let it cool. We will cut it into three parts so that two layers of filling are formed. We pour the mixture of the nougat cream in each of them. We will spread the sides of the cake without covering too much, we will leave between seeing the cake to make it look rustic. We will also cover the upper part and leave some grooves made so that it is not perfect.
If we have leftover cream, we will put it in a pastry bag with a large curly nozzle and decorate its surface with a few small piles. We will put a little cocoa powder on top of the heaps and some golden pearls scattered on the cake.
