The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.
The nougat tradition
Nougat (Torrone in Italian) is a specialty of Alba made with honey and hazelnuts. Its characteristic is that it is very hard, so hard that often it is necessary to help with a meat mallet to break it into pieces. It is usually consumed after meals of Christmas: it brings to the table on a wooden board with a knife ( and a meat mallet ) and the landlord breaks it into many pieces. For every hit it off pieces and hundreds of crumbs end up a bit everywhere around the cutting board. While chatting, we eat the pieces, gather up the crumbs and cut other pieces together maybe sipping a good cup of coffee and while some diner begins to peel some Mandarin. It is a sweet friendly, typical of the long Christmas meals eaten with the family, enjoying the warmth of the house and the goodness of traditional delicacies.
A basic cake with an Italian soul
The base of the cake nougat is very similar to the base of many cakes: flour, milk, eggs and sugar. These ingredients accompany and enhance the flavor of honey and hazelnut of the nougat. During the cooking, the solid and white part of nougat melts completely creating fondant areas around the hazelnuts. Tasting the cake you can feel all the flavor of hazelnuts from the Langhe, the scent from the honey dissolved and enhanced by the eggs and sugar.
A simple cake, but not the usual cake.
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