NOUGAT CAKE

 Recipe courtesy of Laura Donnelly - French Nougatine -

 https://www.foodnetwork.com/recipes/french-nougatine-recipe-2124895

 

    For the cake:

Some oil to grease the pan
6 egg white

100 gr sugar
100 gr walnuts, finely chopped.
100 gr coconut fine flakes

    For the filling:

500 ml heavy cream
Vanilla
2 tbs. sugar
3 tbs. ground coconut
100 gr. Dark chocolate, grated on a large grater
100 g pistachios, roughly chopped. 

Strawberry Coulis, recipe follows

 Method:

Cake:

Preheat the oven to 320°F (160°C) and grease the 10-inch (26 cm diameter) baking tin.

Beat the egg whites and sugar to firm peaks, mix in the nuts with circular motions, and transfer to the pan, ensuring the surface is as level as possible.

 

Bake for 20-25 minutes until golden. Leave the cake in the tin to cool completely.

Filling :

Whip up the heavy cream with the vanilla and the sugar to firm peaks.

Fold in the chocolate, coconut, and pistachios.

Pour the filling over the cake in the tin, and level the surface well. Put on top a fine layer of ground coconut or grated chocolate (optional).

 

Leave the cake in the freezer, covered with foil, for at least three hours, then serve.

 

Can be kept in the refrigerator for 4-5 days or a month in the freezer