Red fruit and nougat cake
– an almond cookie,
– a nougat mousse,
– red fruit compote,
– red fruit jelly.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Almond cookie
✔35g almond powder
✔35g powdered sugar
✔7g flour
✔10g melted butter
✔25g egg
✔50g egg whites
Strawberry jelly
Nougat mousse
✔100g liquid cream
✔Nougat caramel pieces
✔4g gelatine
✔10g honey
✔120g cold liquid cream
✔50g egg whites
Red fruit compote
✔Diced strawberries
✔Raspberries
✔20g caster sugar
✔4g NH pectin
✔2g gelatin
The recipe
Almond cookie
✔35g almond powder
✔35g powdered sugar
✔7g flour
✔10g melted butter
✔25g egg
✔50g egg whites
Place the sugar, almond powder and flour in a bowl. Mix well. Add egg and melted butter. Beat the egg whites with an electric mixer. Incorporate ⅓ of the whites into the batter and mix to soften. Add the rest and mix gently. Pour onto a baking sheet, smoothing the surface. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut out a 12 cm square to fit your pastry frame.
Place the cookie in the bottom of your pastry frame.
Red fruit compote
✔Diced strawberries
✔Raspberries
✔20g powdered sugar
✔4g NH pectin
✔2g gelatin
Place the diced strawberries and raspberries in a saucepan. Cook over low heat, stirring regularly, for 15 to 20 minutes. If necessary, add a little water during cooking. Add the pectin/sugar mixture and cook for 2 minutes, stirring occasionally. Remove from the heat and add the gelatin leaf, previously softened in a bowl of cold water. Blend if necessary if you don’t want any lumps. Pour around 100-110g of compote onto the almond cookie (previously soaked with a syrup brush (water+ sugar+ alcohol)). Place in the freezer for at least 10 minutes. Store remaining compote at room temperature.
Nougat mousse
✔100g liquid cream
✔Nougat caramel pieces
✔4g gelatine
✔10g honey
✔120g cold liquid cream
✔50g egg whites
Place the gelatine leaves in a bowl of cold water. In a saucepan, gently heat the 100g liquid cream with the nougat caramel pieces until completely melted.
Remove from heat and add the drained gelatin and honey. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 40°C and stir gently. Beat the egg whites until stiff with an electric mixer and fold in. Pour approximately 100g of nougat mousse over the compote. Add unsalted pistachios and almond pieces. Place in the freezer for at least 10 minutes. Keep remaining mousse at room temperature, otherwise gelatin will set.
Pour in 100-110g of red fruit compote and return to the freezer.
Finish with the remaining nougat mousse. Add a few more pistachios and almond pieces. Place in the freezer overnight.
Pour strawberry jelly over your still-frozen cake. Chill until the jelly sets. Serve whole or cut into individual slices.
