Roasted almond & white chocolate mousse cake (Nougat Torte)
This decadent nougat torte has 3 layers of moist syrupy sponge cake and 3 layers of velvety roasted almond and white chocolate mousse for the ultimate satisfaction!
Servings: 12
Calories: 525kcal
Ingredients
- For the sponge cake:
- 4 large eggs (225 grams), room temperature or slightly warm
- 1 cup (130 grams) all-purpose flour, sifted
- Pinch of salt
- ½ cup (110 grams) white sugar
- 1 teaspoon vanilla
- For the white chocolate mousse:
- 8.8 oz (250 grams) real white chocolate, chopped
- 3 ½ cups (850 grams) heavy cream, cold
- 4 oz (120 grams) freshly roasted almonds
- 1 teaspoon vanilla extract
- Pinch of salt
- ⅓ cups (40 grams) icing sugar
- For the syrup:
- 1 cup water
- ¾ cups white sugar
- 1-2 tablespoons brandy or cognac, optional
- Equipment and decorations
- Roasted sliced almonds (about 1 cup) and cherries for decoration (optional)
- One 8-inch 20 cm round pan
Instructions
- Make the syrup: Transfer the water and the sugar to a small pot and bring to a boil. Boil for 2 minutes, remove from the heat, add the alcohol, stir, and let it cool.
- Preheat your oven to 350°F (175°C), grease and flour an 8-inch baking pan and line it with baking paper.
- Make the sponge cake: Transfer the eggs, the sugar, the salt, and the vanilla to the bowl of your electric mixer and beat on high until the mixture resembles thick shaving foam. Gradually add the flour to the egg mixture folding gently with a spatula.
- Pour the batter into the prepared pan and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Run a knife through the edges of the pan, invert on a rack and let it cool COMPLETELY.
- Make the mousse: In a small pot over medium/low heat, melt the white chocolate with a half cup of the heavy cream, stirring very often. Remove from the heat and let it cool. Finely grate the almonds using a food processor and add them to the white chocolate mixture.
- In the bowl of your electric mixer, whip the heavy cream with the icing sugar, the vanilla, and the salt until stiff peaks form. Mix about 1 cup of the whipped cream with the white chocolate mixture to lighten it up and then add half of this mixture to thewhipped cream and fold gently using a spatula. Add the remaining white chocolate mixture and fold again until combined. Refrigerate for at least 4 hours or until completely set.
- Assemble the cake: Using a layer cake slicer or a long serrated knife, cut the sponge cake into 3 layers. Brush the first cake layer with 3-4 tablespoons of syrup and cover with about one-third of the mousse. Top with the second layer of sponge, brush with the syrup and top with the second third of the mousse. Repeat with the third layer of sponge, brush with syrup and top with the remaining mousse.
- Pipe some decorations if you want and sprinkle the top and the sides with the roasted sliced almonds. Garnish with cherries, if using, and refrigerate until serving.
- Eat!
Notes
You can make the cake one day in advance since it needs some time in the refrigerator to set properly.
You can use a 10-inch (25 cm) springform pan and make two layers of cake and two layers of mousse. The cake will be wider and shorter, but easier to make and just as delicious!
This cake should be stored in the fridge.
Preparation time doesn't include refrigeration time.
You can use a 10-inch (25 cm) springform pan and make two layers of cake and two layers of mousse. The cake will be wider and shorter, but easier to make and just as delicious!
This cake should be stored in the fridge.
Preparation time doesn't include refrigeration time.
Nutrition
Calories: 525kcal
