How to Make a Meringue Nougat Cake

How to make a meringue nougat cake. We used a Nutella filling to put in between the layers of meringue.

How to Make a Meringue Nougat Cake Recipe
24 Steps
Ingredients
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1
Preheat oven to 212 degrees Fahrenheit

Preheat oven to 212 degrees Fahrenheit

2
Gather ingredients for the meringue layers.

Gather ingredients for the meringue layers.

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3
Gather your ingredients for your filling.

Gather your ingredients for your filling.

4
In a clean bowl on the stand mixer whisk  egg whites until stiff peaks form.

In a clean bowl on the stand mixer whisk egg whites until stiff peaks form.

5
Gradually mix sugar into egg whites.

Gradually mix sugar into egg whites.

6
Prepare 3 baking sheets, line them with parchment paper. Draw circles (20 cm diameter) onto each paper.

Prepare 3 baking sheets, line them with parchment paper. Draw circles (20 cm diameter) onto each paper.

7
Put egg white mixture into piping bag.

Put egg white mixture into piping bag.

8
Pipe out the egg white mixture (inside the lines) in all 3 circles.

Pipe out the egg white mixture (inside the lines) in all 3 circles.

9
Toast chopped almonds at 250 degrees for 5 minutes or until golden brown.

Toast chopped almonds at 250 degrees for 5 minutes or until golden brown.

10
Sprinkle almonds onto each meringue layer.

Sprinkle almonds onto each meringue layer.

11
Bake meringue layer for about 2 hours.

Bake meringue layer for about 2 hours.

12
Scrape vanilla bean pod with a knife.

Scrape vanilla bean pod with a knife.

13
Heat milk with half of the vanilla beans and sugar, until it boils

Heat milk with half of the vanilla beans and sugar, until it boils

14
Add half of the boiling milk to egg yolks and whisk. (temper)

Add half of the boiling milk to egg yolks and whisk. (temper)

15
Whisk in cornstarch.

Whisk in cornstarch.

16
Add the mixture back into the rest of the boiling milk and cook on low heat, whisking constantly, until it thickens.

Add the mixture back into the rest of the boiling milk and cook on low heat, whisking constantly, until it thickens.

17
Remove from heat and cover closely with plastic wrap and let cool to room temperature.

Remove from heat and cover closely with plastic wrap and let cool to room temperature.

18
In a clean bowl on the stand mixer with the flat beater bar, beat butter and nougat spread together.

In a clean bowl on the stand mixer with the flat beater bar, beat butter and nougat spread together.

19
Mix the butter/nougat mixture into the cooled filling and put into a piping bag with a round tip.

Mix the butter/nougat mixture into the cooled filling and put into a piping bag with a round tip.

20
Whip heavy cream until stiff. Add other half of vanilla beans and mix to distribute.

Whip heavy cream until stiff. Add other half of vanilla beans and mix to distribute.

21
Place first meringue layer onto serving platter and pipe filling over it neatly.

Place first meringue layer onto serving platter and pipe filling over it neatly.

22
Cover with second meringue layer and pipe out filling over it as well.

Cover with second meringue layer and pipe out filling over it as well.

23
Place third meringue layer on top and cover with whipping cream.

Place third meringue layer on top and cover with whipping cream.

24
Garnish as desired.

Garnish as desired.

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