duo mousse cake and almond nougat Skewers
Friday, January 22, 2010
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Ingredients: 1 Mass Brisa. For Mousse: 1 tablet Jijona nougat, 2 egg yolks, 50g of sugar, whipping cream 500g, 100g of milk, 6 sheets of gelatin. For almond layer: 100 g of ground raw almonds, 100 g butter 100 g sugar, 3 eggs, 2 tablespoons grated orange peel. Shopping : almonds, and chocolate sprinkles.
Preparation: Roll out the dough and line Brisa her a pie pan, prick the bottom several times with a fork and cover with foil walls pressing down firmly so it does not boil down to . Bake the tart in the preheated oven at 200 º C for 10 minutes, remove foil and bake 5 more minutes and set aside.
Now we will prepare the almond layer. Beat butter and sugar until very fluffy, add the eggs one by one and beat, add the ground almonds and grated orange peel and mix. Pour this preparation into the cake and cook in the oven at 180 º C temperature for 30 minutes, covered with foil over it (so it does not burn us air mass). Book and let cool.
Let the nougat mousse. Whip the cream and set aside. Crumble the meringue. Place the gelatine leaves, five minutes in cold water. Place in a saucepan to warm, the yolks, sugar and milk well mixed, add the drained gelatine leaves and stir a few seconds. Incorporate crumbled nougat and keep mixing until a homogeneous mass. Let stand a bit and add the whipped cream mixture with stirring motion to keep the mix down.
Add this to mousse cake and put in the refrigerator for several hours. Best overnight. Decorate the cake with sliced \u200b\u200balmonds and chocolate sprinkles.
The art of cooking 
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