300 g almonds
200 gr pistacienøddekerner, usaltede
3 – 4 bittermandler eller abrikoskerner
100 gr flydende glukose
200 gr blød nougat
as. 1 tsk chilipulver eller hakket frisk efter smag
2 – 2½ tsk engelsk lakridspulver (with small peak)
100 – 125 gr god chokolade til overtræk (light or dark aftertaste) – and possibly. a little chili and licorice powder
Rinse a milk carton and lay it down with the opening up. Cut the top third of (see image). Lining it with wax paper and hold it together with a clamp her where it was open.
Melt the nougat water bath with hot pepper and liquorice. Season to taste if it is strong enough – remember that it must be inside the sweet cake, so it may take some kapow.
Pour the nougat in milk carton and let it freeze up again. I put it in the fridge.
Meanwhile, you can prepare the almonds. Hæld kogende vand over og lad dem trække 2 minutter. Drain and came fresh boiling water over. Lad dem igen stå 2 minutter. Smut them if they are ready. If the skin is too real, så giv dem et nyt hold kogende vad i 2 minutter. Tonsils popped easiest if you just pour a little water from, such that the top almonds in the bowl is free from water, but the ones downstairs are covered. As you come into the bowl pour a little water from time to time.
Getting the almonds in the food processor along with pistacienøddekernerne and bitter almond / apricot kernels. Run them to a medium coarse meal. Add the egg white and glucose and run again for a marcipandej shapes itself. There'll stop and scrape down the sides a few times along the way.
Take the marzipan out of the food processor and knead it through on the kitchen table. Wrap it in film and place it in the refrigerator until you are ready to bake. Preferably at least a few hours.
Nougaten skæres i 16 lige store stykker.
Marcipanen deles også i 16 klumper. You can use. a weight. Vej den store klump og divider med 16 og vej hver lille klump af (they would like to weigh about. 40 gram hver). They are also great with baked when they are about. equal, so weighing is a good idea.
Rul hver klump til en pølse som er 1 cm længere end nougatstykkerne. Pressure sausages flat, put nougat and marzipan close nicely together nougat. Shape each piece into a slightly rounded triangle shape with your fingers – or make them slightly curved if you better like it. Make sure there is closed with marzipan around the nougat.
Læg stykkerne på bagepapir som er lagt på 2 bageplader som er lagt oven på hinanden (it does always with cake not to get them too dark at the bottom).
Forvarm ovnen til 225 grader og bag stykkerne ca. 8 – 10 minutes. Keep a close eye on them. They must be light brown, but not more than the.
Let them cool completely on the baking sheet without touching them. They are soft when they are hot.
When they have cooled, Loosen the from the baking paper, but being on this.
Temperér chokoladen – see . little about chocolate – and charge the Køle of consistency as a thick glaze. Remember to scrape the down the sides of the bowl during cooling, so that it does not coagulate the.
Make the chocolate in a small freezer bag as you cut a very small corner of. Use the bag as a piping bag and got chocolate in pieces in zigzag stripes or whatever suits you.
Let the chocolate harden completely before removing the pieces from the baking paper.
If the cake mass is not sweet enough for your taste (remember that there will nougat in) – then you can knead a little powdered sugar in the. Use a tiny bit of cold water if it becomes too dry – or slightly more glucose if you want to stick with it. The version here is not very sweet in itself.
You do not temper the chocolate if you do not bother – but it is always great looking.
Of course you can get icing on your cake pieces if you'd rather have it – you could possibly. see how the pattern with the traditional cake pieces.
In the picture I have made double portion nougat – I needed something in common noises pieces also. Your will thus be half as thick.
If your fingers stuck in when working with marzipan eventually, rinse your hands in between. It is easiest with clean hands and they are allowed to be dampened slightly with cold water if it goes easier for you.
I use milk chocolate in these – melted with a little chilli and licorice powder like nougat'en. Chokoladen køles af under omrøring og nedskrabning fra siderne hvert 3-4 minut, until one can shape the small peaks in the above as being. Then the temperate fine and has the right consistency.
Have also tried me with a version of the same age, men kransekagen er lavet af 4 abrikoskerner, 250 gr mandler med skind, 250 gr valnødder, ca 200 gr rå rørsukker, 1 æggehvide og chililakridssirup til massen har en god, haemorrhage consistency. They are slightly sticky to shape – but it goes.
It was very different, but really delicious. Syrups gave it a lot Smag going forrygende with valnøderne and nougat'en – an almost malty flavor, which together with the color and texture is reminiscent slightly toward rye bread – the absolutely most delicious way. A variant sjov – in my version is not so sweet – and therefore will actually go really well with a champagne.