How to Make Nougat Cake: A Step-by-Step Guide to Heavenly Dessert

Nougat cake – just the name itself conjures up images of delicate layers, rich flavors, and a melt-in-your-mouth texture. This dessert, with its roots in European confectionery traditions, is easier to make at home than you might think. Whether you’re celebrating a special occasion or simply craving a slice of heaven, this guide will equip you with everything you need to know to create your own nougat cake masterpiece.

Ingredients You’ll Need

For the Nougat:

• 1 cup granulated sugar
• 1/2 cup honey
• 1/4 cup water
• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup toasted and chopped nuts (such as almonds, pistachios, or hazelnuts)

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Tools of the Trade

• 2 medium saucepans
• Candy thermometer
• Electric mixer
• 2 mixing bowls
• 9×13 inch baking pan
• Parchment paper

Let’s Get Baking!

Making the Nougat:

1. Prepare the pan: Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. Cook the sugar syrup: In a medium saucepan, combine the sugar, honey, and water. Heat over medium heat, stirring constantly until the sugar dissolves. Once the sugar is dissolved, clip on a candy thermometer and continue to cook without stirring until the syrup reaches 250°F (the soft-ball stage).
3. Whip the egg whites: While the sugar syrup is cooking, in a mixing bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until stiff peaks form.
4. Create the nougat: With the mixer running on low speed, slowly drizzle the hot sugar syrup into the beaten egg whites. Be very careful as the syrup will be extremely hot. Continue to beat on high speed for 5-7 minutes, until the mixture is thick, glossy, and holds its shape.
5. Fold in the nuts: Gently fold in the toasted nuts.
6. Spread the nougat: Pour the nougat mixture into the prepared pan and spread it evenly. Let it cool completely while you prepare the cake.

Baking the Cake:

1. Preheat and prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Combine dry ingredients: Whisk together the flour, baking powder, and salt in a bowl.
3. Cream butter and sugar: In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and beginning and ending with the dry ingredients. Mix until just combined.
5. Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the cake cool completely in the pan before frosting.

Making the Frosting and Assembling the Cake:

1. Make the frosting: In a large bowl, beat the butter with an electric mixer until smooth. Gradually add the powdered sugar, beating until well combined. Add the milk and vanilla extract and beat until the frosting is light and fluffy.
2. Assemble the cake: Once the cake is completely cool, carefully invert it onto a serving platter. Spread the frosting evenly over the cake.
3. Add the nougat layer: Carefully lift the cooled nougat from the parchment paper and place it on top of the frosted cake. Gently press down to secure it.

Tips for Nougat Cake Success

• Use a candy thermometer: A candy thermometer is crucial for ensuring the sugar syrup reaches the correct temperature for the nougat.
• Don’t overbeat the egg whites: Overbeaten egg whites will result in a dry nougat.
• Be careful when adding the syrup: The hot sugar syrup can cause serious burns if it splatters. Pour it slowly and carefully into the egg whites.
• Toast the nuts: Toasting the nuts enhances their flavor and adds a nice crunch to the nougat.
• Get creative with flavors: Feel free to experiment with different flavors! Try adding a teaspoon of almond extract to the frosting, or swapping out the vanilla for another flavor like lemon or orange.

FAQs About Nougat Cake

Can I make the nougat ahead of time?
Yes, you can make the nougat up to 2 days in advance. Store it in an airtight container at room temperature.

What kind of nuts work best in nougat cake?
Almonds, pistachios, and hazelnuts are all classic choices, but you can use any type of nut you like.

My nougat turned out too sticky. What did I do wrong?
The sugar syrup may not have reached the correct temperature. Make sure you use a candy thermometer and cook the syrup to 250°F (121°C).

Indulge and Enjoy!

There you have it – a complete guide to creating your own irresistible nougat cake. This show-stopping dessert is sure to impress your friends and family. With a little patience and these detailed instructions, you’ll be a nougat-making master in no time.

Don’t forget to share your delicious creations and baking adventures with us in the comments below! And for more delectable recipes and baking inspiration, be sure to check out our other posts, like this one on how to make nougat torte.