Candy Cake

Baking and Desserts | Norwegian cuisine

⏳ Time

50 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

Candy Cake

Ingredients

Egg white - 0.3 oz
Sugar - 8 oz
Honey - 3.4 oz
Glucose Powder - 2.2 oz
Water - 1 fl oz
Roasted Peanuts - 3.5 oz
Banana puree - 4.2 oz
Yellow pectin - 0.1 oz
Citric Acid - 2½ g
Marzipan - 3.5 oz
Liquid dark chocolate - 3.5 oz
Vegetable Oil - 1 fl oz
Chocolate-Covered Coffee Beans - to taste

Step by Step guide

Step 1

For the nougat, start whisking the egg whites with 6 grams of sugar until stiff peaks form. Heat the honey with 40 grams of sugar on the stove until it reaches 266°F, then slowly pour it into the egg whites while continuing to whisk. It is important to monitor the temperature of the mixture— even slight variations can cause it to become very hard.

Step 2

Bring 37 grams of glucose, water, and 37 grams of sugar to 311°F over medium heat. Slowly pour this into the whipped mixture. Then, mix in the nuts by hand. Pour into a parchment-lined mold that has been greased with vegetable oil and let it set at room temperature for two hours. Once the nougat has set, spread a layer of marzipan on top.

Step 3

Mix the blackberry puree, transfer it to a saucepan, and bring it to a boil. Combine 145 grams of sugar with pectin, then add it to the boiling puree and bring it back to a boil. Add 25 grams of glucose and heat until it reaches 226°F. Remove from heat, mix in the citric acid, pour it over the marzipan, and refrigerate for an hour to set.

Step 4

Once the layers have set, cut them into squares measuring 3 by 3 cm. Heat the chocolate to 113°F, then cool it to 33 degrees. Dip each candy into the chocolate. Garnish with crushed cocoa beans.