Mascarpone toffee nougat

Ingredients

Gioconda Cake

175 g powdered sugar

175 g almond powder

250 g egg

50 g of fine flour

40 g butter

325 g egg whites

80 g sugar

Mascarpone Quescrem and vanilla sponge cake

390 g Mascarpone Quescrem

72 g milk

70 g sugar

48 g gelatin mass

420 g kills 35% M.G.

2 pcs vanilla pods

Mascarpone Quescrem Toffee

370 g Mascarpone Quescrem

90 g milk

80 g glucose syrup (1)

3 pcs vanilla pods

180 g sugar

170 g glucose syrup (2)

110 g butter

Syrup

200 g sugar

400 g water

Chocolate bath with almonds

500 g 60% chocolate couverture

50 g cocoa butter

50 g sunflower oil

150 g toasted almond granules

Preparation

Gioconda Cake

Mix the caster sugar with the finely ground almonds and grind the mixture together in the food processor or Thermomix until a fine powder is obtained. then add to this mixture the sifted flour and then the eggs and beat in the KitchenAid for 5 minutes. Melt the butter and add a little of the previous mixture to the butter, mix well and add the component to the previous dough. On the other hand, make a meringue with the egg whites and sugar, which we will mix with the previous dough in two times so that the mixture does not get too low. Scald 800 g per 60 x 40 cm plate and bake at 220 ºC.

Mascarpone Quescrem and vanilla sponge cake

Heat the milk with the sugar and vanilla until it comes to a boil. Add the gelatine leaves and break up well. Pour the mixture over Mascarpone Quescrem. Add the cold cream while mixing with a blender. Refrigerate for 6 hours and assemble.

Mascarpone Quescrem Toffee

Heat Mascarpone Quescrem, milk, glucose syrup (1) and the seeds of the vanilla pods in a saucepan. On the other hand, make a dry caramel with the sugar and glucose syrup (2). Uncook the mixture by adding the previous hot mascarpone base. Remove the mixture from the heat source and allow the temperature to drop to 80 ºC. Then add the butter. Mix and set aside.

Syrup

Mix and bring to a boil.

Chocolate Almond Bath

Melt the chocolate coating at 45 ºC. On the other hand, melt the cocoa butter at 45º C. Mix cocoa butter and chocolate couverture. Then add the sunflower oil and the toasted almond granules.

Mounting

Place on the base of a 40 x 30 x 4cm frame, a sheet of Gioconda sponge cake. Soak in syrup. Fill with mascarpone and vanilla sponge up to ¼ of the mold. Place another sheet of Gioconda sponge cake on top and soak with syrup. Then insert a 1 cm thick slab of Mascarpone Quescrem toffee that we will have prepared and frozen in advance. Fill with mascarpone and vanilla sponge leaving space to put a Gioconda sponge cake slab and freeze. Once frozen cut portions of 20 cm x 10 cm. Dip each “nougat” in a chocolate bath with almonds. Freeze. Once the chocolate is crystallized, paint with gold dust.