Nougat cake with mascarpone

Do you feel that a chocolate cake is bound to be a calorie bomb full of sugar? Ours is not. ? Thanks to the use of healthy fats, quality nougat cream and a minimum of sugar, you will fall in love with this sweet treat.

Why is our chocolate cake healthier than others?

As we mentioned at the start, only quality ingredients were used in making it. First of all ghee butter, which is also suitable for people allergic to cow’s milk protein (casein). Then nougat cream with an organic composition, free from palm fat and artificial preservatives, with a high hazelnut content. Unrefined cane sugar, which you can happily swap for coconut sugar, and instead of white flour we naturally used gluten-free almond flour. That makes the little cake suitable for coeliacs and for people eating gluten-free.

Tip for people allergic to casein: Even though we used a mascarpone cream on top, the cake itself contains no milk protein and is excellent just as it is, without the cream. Alternatively, swap the mascarpone for a coconut cream.

Why you do not have to compromise on taste

Even though at first sight the cake may seem to be “without everything” – that is, without gluten, without milk, with a minimum of sugar – you have nothing to worry about. We guarantee a perfect taste experience. Fans of nougat cream do not even need to be told, because if you love it straight off the spoon, you will love it in this version too.

Method:

Whisk the softened ghee butter with the nougat cream.
Whisk in the egg yolks one at a time and finally the sugar.
Whisk the egg whites to stiff peaks.
In a bowl, mix the almond flour, baking powder and a pinch of salt and mix them into the nougat mixture.
Finally fold in the whisked egg whites with a spatula.
Pour the batter into a 20 cm tin and bake the cake at 180 °C for about 45 minutes.
Meanwhile make the cream: whisk the mascarpone with the sugar and flavour it with vanilla.
Spread the cream over the cake and arrange the fruit on top.