“Nougatina” – almond cream cake
One of the classics and always a favourite. Gluten free too! The cake to celebrate all moms! I don’t really know why it‘s called “Nougatina”. Maybe the Cypriot bakers of the 60’s got inspiration from the French word “nougatine” which is almonds and caramel or “nougat” which is almonds, egg whites and honey. Also, I don’t really know if this layer cake exists in any country other than Cyprus!What I do know is that these divine layers of deliciousness deserve a very high place in my hall of fame.
Ingredients
For the sponge
- 350 grams almonds
- 1 Tbsp flour or gluten-free alternative
- 400 grams egg whites about 10 eggs
- 200 grams caster sugar
For the pastry cream
- 500 ml whole milk
- 250 ml cream
- 100 grams granulated sugar
- 40 grams corn flour
- 5 egg yolks
- 2 tsp vanilla extract
- 50 grams unsalted butter
For the cream:
- 350 ml whipping cream
- 70 grams icing sugar
- 1 tsp vanilla extract
- Strawberries to decorate optional
Instructions
Make the sponge
- Preheat oven to 175° C fan. Butter the base and sides of a rectangular 33 cm X 40 cm baking pan (I use my oven pans) and cover with greaseproof paper. Butter and flour paper.
- Put the almonds and flour in the bowl of a food processor fitted with a metal blade. Blend until the nuts are ground finely.
- Add the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk until frothy. Gradually, add the sugar. Beat until stiff peaks form.
- Fold the ground almonds in the meringue, in two batches, taking care not to deflate the mixture too much. Fold in the vanilla extract.
- Spread the mixture in the prepared pan. Level the top with a spatula. Bake in the preheated oven for 18-20 minutes until golden.
- Cool sponges completely in the pan. Cover surface with plastic wrap and refrigerate until needed. Sponge will keep wrapped in the fridge for up to 24 hours.
Make the pastry cream
- Heat the milk, cream and sugar over medium heat until almost boiling. Beat the egg yolks, corn flour and vanilla until mixed. Gradually, while beating constantly, add the hot milk mixture into the egg mixture. Transfer the mixture in a clean pot over medium-low heat. Cook stirring constantly with a whisk until thickened. Remove from heat and add the butter. Stir until melted and combined.
- Pour cream in a bowl or tray. Cover the surface with plastic wrap to prevent a skin from forming. Cool cream completely to room temperature, and then transfer in the fridge for up to 24 hours.
Make the whipped cream
- Add all the ingredients in a mixer bowl fitted with the whisk attachment. Whisk until mixture is thickened to spreading consistency. Keep refrigerated.
Assemble the cake
- Take sponge out of the fridge and divide into 3 even sized rectangles.
- Use a whisk to beat the pastry cream slightly to loosen it.
- Spread half of the pastry cream over one sponge rectangle. Top with another and spread remaining pastry cream. Top with the last sponge rectangle and frost top and sides with the whipped cream. Refrigerate cake at least 4 hours before serving.
- Slice and serve with strawberries. It’s heavenly!