Nougat honey cake dumplings with orange sauce

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 1
Detention for dessert: For dessert we serve sweet dumplings with a liquid nougat centre.
COOK TIME
60 mins
TOTAL TIME
105 mins

Ingredients

Servings: 4
  • 250 g Breakfast cake
  • 5 TABLESPOONS demerara sugar
  • 50 g chopped almonds
  • 125 g crushed almonds
  • 150 ml Milk
  • 2 Eggs (Gr. M)
  • 4 Oranges
  • 1 package Vanilla sugar
  • 1 TEASPOON Cornstarch
  • 100 g chilled nut nougat (firm to cut)
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Salt
  • 55 g Butter
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Mix finely diced breakfast cake, 2 tablespoons of sugar, chopped and 50 g ground almonds and soak in milk. Knead the eggs with the dough hooks of the mixer and let them rest for about 30 minutes.

  2. 2

    Meanwhile peel 2 oranges so thickly that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Press the juice out of the parting skins. Squeeze the remaining oranges and measure 1⁄4 l juice. Boil up juice, 2 tablespoons sugar and vanilla sugar. Stir starch and 2 tablespoons of water until smooth. Stir mixed starch into the boiling juice, bring to the boil again while stirring and simmer for about 1 minute. Remove from the stove. Add the fillets.

  3. 3

    Cut the nougat into 8 equally sized cubes. Divide dumpling dough into 8 portions. With well floured hands (dough sticks a little bit) press each dough portion a little flatter in the palm of one hand, put 1 nougat cube in the middle of each as filling and form a dumpling around the nougat, which must be well sealed. Let the dumplings simmer in boiling salted water for about 20 minutes.

  4. 4

    Melt the butter in a large pan. Stir-fry 75 g ground almonds in it until slightly brown. Remove from heat and stir in 1 tablespoon of sugar. Lift out the dumplings, drain well and turn in the roasted almonds. Arrange and dust with icing sugar, add orange sauce.

Nutrition Facts

KCAL
880 kcal
CARBS
91 g
FATS
45 g
PROTEINS
22 g