Cashew Nougat Thaler

Cashew Nougat Thaler
Quantity Ingredient
150 g Wheat Flour Type 405
0,5 tsp Back Powder
100 g Unsalted Cashew Kernels
100 g Sugar
2 packet Vanilla Sugar
60 g Margarine
2 tbsp Cold water
1 Albumen
50 g Nougat
1 Egg yolk
100 g Nougat chocolate

Cashew Nougat Taler consist of two doughs. For the light dough knead 75 g flour, 1/4 tsp baking powder, 50 g ground cashew nuts, 50 g sugar, 1 pkt vanilla sugar, 60 g margarine and 1 tbsp water. Roll out the dough on a floured surface 30 x 15 cm wide. Separate the egg into two bowls. Brush the dough with egg white. For the dark dough knead 75 g flour, 1/4 tsp baking powder, 50 g ground cashew nuts, 50 g sugar, 1 pkt vanilla sugar, 30 g margarine, 50 g nougat, egg yolk and 1 tbsp water. Roll out to the same size, place on the light dough and press firmly. Brush with egg white. Roll up from the long side. Refrigerate for 2 hours. Line baking tray with baking paper. Place the dough roll on top and cut into thin slices. Let it go, cashew thalers are going strong. Preheat baking oven to 180° C. Bake Cashew Nougat Taler on medium shelf for 12 to 15 minutes. Nougat Taler with paper from the tray pull. Allow to cool. Melt 100 g nougat in a water bath and half immerse the thaler.

Servings: 40, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
71 kcal
8 g
1 g
4 g

(C)opyright by Marions Kochbuch