Description
Nougat de Tour - a traditional cake of the region Touraine dough with candied fruit, jam and a delightfully soft cloud of meringue and almond flour. Officially, the pie recipe more than a half century, but until the nineties of the XX century he was in the shadow of other French pastry delights. However, in 1998, formed the Association nougat de Tour, revived this recipe.
Ingredients
-
Butter
70 g
-
Chicken egg
1 piece
-
Flour
140 g
-
Sugar
35 g
-
Salt
2 g
-
Soda slaked vinegar
0.25 tsp
-
Candied
150 g
-
Jam apricot
50 g
-
Sweet white wine
30 ml
-
Flour almond
80 g
-
Powdered sugar
80 g
-
Egg white
100 g
Cooking
Heat the wine (or cognac, I have the Philippine coconut rum), you can add a little vanilla and pour the candied fruit.
Of these ingredients knead dough: butter cut into small pieces, combine with sugar, salt, stir until smooth. Add the egg (if you want the dough more tender, replace the egg for 2 egg yolks). Sift the flour, make a deepening in the middle in which to put the oil mixture and knead the dough. It may seem that not much flour, but pour I do not advise - the longer it is, the harder the dough.
Remove at least half an hour in the fridge.
Meanwhile, whisk whites until stable peaks, add the powdered sugar and beat again
Gently beat in the almond flour.
The dough is distributed on the form (diameter 24 cm), spread apricot jam
With candied fruit, and pour out the excess alcohol and distribute them on the dough with jam.
Gently spread protein and almond paste
Sprinkle with powdered sugar
And bake at 180 degrees for 25-30 minutes. Cooled completely.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.