How to Make Nougat Torte: A Slice of Heaven

Nougat torte. Even the name sounds decadent, doesn’t it? This luxurious dessert, with its layers of crisp meringue, creamy nougat filling, and rich chocolate ganache, is sure to impress your family and friends. While it may seem daunting to make, I assure you, it’s easier than you think! With my step-by-step guide, you’ll be slicing into your own homemade nougat torte in no time.

This recipe holds a special place in my heart. My grandmother, a phenomenal baker, first introduced me to the wonders of nougat torte. The aroma filling her kitchen, the delicate crunch of the meringue, and the sweet, nutty flavor of the nougat filling are memories I cherish. Now, I’m excited to share her secret recipe and help you create your own sweet memories.

Gather Your Ingredients:

For the meringue:

• 5 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the nougat filling:

• 1 cup heavy cream
• 1 cup granulated sugar
• 1/4 cup honey
• 1/4 cup water
• 1/4 teaspoon salt
• 2 large egg whites
• 1 cup toasted and chopped hazelnuts (can substitute with almonds or pistachios)

For the chocolate ganache:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped

Equip Your Kitchen:

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer
• Saucepan
• Candy thermometer
• Rubber spatula
• Serrated knife

Let’s Bake!

Make the Meringue:

1. Preheat oven to 250°F (120°C). Line the bottom of your cake pans with parchment paper. Don’t grease the sides!
2. In a clean, dry bowl of your electric mixer, beat egg whites and cream of tartar on medium speed until soft peaks form.
3. Gradually add granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
4. Gently fold in powdered sugar and vanilla extract.
5. Divide the meringue evenly between the prepared pans, spreading it to the edges.
6. Bake for 1 hour and 15 minutes, or until the meringue is firm and lightly golden.
7. Turn off the oven and let the meringue cool completely inside with the door slightly ajar. This will help prevent cracking.

Prepare the Nougat Filling:

1. In a saucepan, combine heavy cream, sugar, honey, water, and salt.
2. Cook over medium heat, stirring constantly, until the sugar dissolves.
3. Continue cooking, without stirring, until the mixture reaches 248°F (120°C) on a candy thermometer (this is the soft-ball stage).
4. While the sugar syrup is cooking, beat egg whites in the bowl of your electric mixer until stiff peaks form.
5. With the mixer running on low speed, slowly drizzle the hot sugar syrup into the beaten egg whites.
6. Increase the speed to medium-high and continue beating until the mixture is thick, glossy, and holds its shape (about 5-7 minutes).
7. Using a rubber spatula, gently fold in the toasted, chopped nuts.

Assemble the Torte:

1. Once the meringue layers are completely cool, carefully remove them from the pans.
2. Place one meringue layer on a serving plate.
3. Spread the nougat filling evenly over the meringue layer.
4. Gently top with the second meringue layer.

The Finishing Touch – Chocolate Ganache:

1. Heat heavy cream in a saucepan over medium heat until it just begins to simmer.
2. Pour the hot cream over the chopped chocolate and let it stand for a minute.
3. Stir until smooth and glossy. Let the ganache cool slightly before pouring it over the torte, allowing it to drip down the sides.

Nougat Torte with Chocolate Ganache

Nougat Torte FAQs:

Can I make the meringue layers ahead of time?

Absolutely! You can make the meringue layers up to 2 days in advance. Once they’re completely cool, store them in airtight containers at room temperature.

My meringue cracked. What went wrong?

Don’t worry, a few cracks are normal! It could be due to a few reasons: the oven temperature was too high, the meringue wasn’t baked long enough, or it cooled too quickly.

Can I use different nuts in the filling?

Yes, you can definitely get creative with the nuts! Almonds, pistachios, or even a mix of your favorites would be delicious.

Slicing a Nougat Torte

Indulge and Enjoy!

There you have it! A stunning nougat torte that’s sure to impress. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the ganache to set. Slice, serve, and enjoy the compliments!

Don’t forget to share your baking experience! Leave a comment below and tell us how your nougat torte turned out. Happy baking!

For more delicious dessert recipes and baking tips, be sure to explore the rest of Family Cuisine! [internal_links]