Mascarpone toffee nougat

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.

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.

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.

Mix and bring to a boil.

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.