Lucia is my niece, who just turned 13 years 13 soles, and so, I will permitís, This entry is dedicated to her. Lucia you could count on many things, and all good … that it is working, is a girl “all outstanding” is, also, in 6 th year of conservatory, … she's smart, is kind and loving, is generous, is beautiful… but, Most importantly, it has a big heart, is sweetness personified and, therefore, we all love him so much. And as I tell, has been birthday, and asked me to make this cake with nougat, he had already done on another occasion, and loves. And here it is. For me it is an exquisite cake, in general, is not that like, but love to all guests, I hope you do too, and I do it animéis. For only congratulate Lucy here also, Congratulations niece !! , and I tell you and how the recipe..

Elaboration

  1. We prepared a mass of furnace 23 cm. diameter and 10 cm. high, and lined with parchment paper cut a circle for the base and a long rectangle for the side.
  2. Wash, dry, and grate the lemon rind.
  3. Mix the flour with the baking powder and sift into a bowl reserving.
  4. We beat the eggs with salt. We add, little by little, while continually beat them, sugar, oil, milk, the scratch of lemon and, last, flour with the yeast.
  5. Pour the batter into the baking dish and cook, in preheated oven at 170-180 º C, during 70 minutes (temperature and the exact cooking time will depend on your oven, so, towards the end, when we see it lifted and gold cake, clicking tested with a toothpick for sale comproblar to dry).
  6. Once baked the cake, let it cool and stripped (the ideal is to make the cake the day before).
  7. Prepare the syrup. This boil water with sugar for a few 15 minutes. We leave it to cool slightly, add the liquor and nougat. We will use the syrup when cold.
  8. We prepare the filling. After chopping and break a tablet holder nougat, we add the 2 tablespoons milk and beat them all in a blender until a paste is made lighter. On the other hand, Whip the cream until peaks form; I then started adding little by little, teaspoons cream of nougat, until we stop beating. When we added all, the filling is ready, and let stand in refrigerator until ready for use.
  9. We assemble the cake. With the height that takes the cake, I cut it into three layers, as you see in the pictures, but the most adventurous I encourage you to do four, has a high enough. Having made the layers with a long sharp knife, drunk and cover the bottom with a little padding; placed above the second, and repeat the process. The last layer is also drunk and even, it is possible that we have to match a bit at the top, if the cake we have been pumped.
  10. Coverage prepare. For this, assemble the cream adding the powdered sugar at the end, when it is almost forming peaks, and gradually. With a rubber flap coverage distributed the whole pie, carefully and equally by all sides. Decorated with red fruits and, after a few hours of rest in the fridge, To enjoy a delicious cake !!

I hope you enjoyed today's recipe. For me, this cake is amazing and ideal for special occasions. I did three times in my life, the last two at the request of the guests, because like, love…, and surely I will repeat soon. See you soon !!

Encar