Italian Nougat Cake – a delicious recipe with Honey, Sugar, eggs, Lemon peel, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook for about an hour and a half the honey in a water bath and a slow mixing fire without interruption with a wooden spoon, until it becomes caramelized.
2
Meanwhile, separately, cook over low heat the sugar with water - every 3 tablespoons of sugar, 2 water - stirring constantly. Whip the egg whites adding caramelized honey, continue to cook over low heat, stirring constantly.
3
Once the honey has taken on the appearance foamy, add sugar. Add the almonds (or pistachio, or hazelnut), previously roasted in the oven, the vanilla and lemon zest mix everything.
4
Pour the dough into a round mold. Once cooled, flip the pan and cut as you like.
1260
kcal
Calories
70
g
Fat
142
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 500 grams Almond, 300 grams Honey, 200 grams Sugar, 3 eggs white, and more.
Yes, Italian Nougat Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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