Wow this sounds amazing. I only wish that baking nougat or praline was readily available here. And I don't even think ive ever seen hazelnut brittle - so sad!
I've always steered clear of Herrentorte because of the dark chocolate, but I think I might have to have a piece next time I'm over.
By hazelnut brittle do you mean Hazelnusse-Krokant? And could you tell me the German name for the baking nougat? I'm sure I'll have seen it and probably recognise it from the name, but have never actually wondered about what it is when I see it in shops.
This does certainly look very tasty, maybe I'll just go ahead and make it myself since I don't think I'll be in Germany until next February. I wonder if it would work to use Mandel Brotaufstrich in place of the marzipan/cream mix...
Yes, Haselnußkrokant, the little candied hazelnut pieces that ar usually put on top of ice cream.
Baking nougat would be either Backnougat or Back-Nougat (schnittfest), I buy mine at Kaufland and use the cheapest variety (by RUF, I think), about 89 cents per 125 g.
The Brotaufstrich could work... depends on its consistency, I think. It needs to be a cream that can hold the weight of the upper layers without leaking out at the sides.
(Damnit, I stuck an Esszett in at first, but removed it because my tub of Haselnußkrokant didn't use it and I doubted myself!)
Googling RUF Backnougat does turn up a familiar looking packet, so hopefully I'll be able to pick some up - or just ask the in-laws to bring some over when they visit later this summer.
The Brotaufstrich is not dissimilar to Nutella, perhaps slightly thicker. It's reeeeally tasty in cakes. I generally only use fairly thin layers of filling between bits of cake, so I might get away with it. But then again, melting marzipan does sound like fun! And it's certainly easy for me to get hold of marzipan, rather than using up my precious stock of Mandel Brotaufstrich. I wish I had a Rewe nearby...
I visit NRW for the most part. My fiancé was living in Düsseldorf, so that's the city I know best. But now that we live together in England, when we go back it's to stay with his parents in Mönchengladbach.
Ah, after all those reforms to spelling in the last two decades, who knows when to use an ß and when to use ss any more? I mostly stick with the old rules. Unless I get confused by seeing the new spellings everywhere.
I googled it, too and it turns out, RUF calls their Backnougat simply Nuss-Nougat.
The marzipan should not melt as such, just soften so it´s easy to combine with the cream. I had to find out that marzipan is not the same everywhere. My Marzipan Galleons/Dubloons (recipe in my Christmas biscuit post somewhere here) failed spectacularly when I used Somerfield marzipan that did well as a Stollen filling, though. I guess I´ll have to have my mum send some over this Christmas when we´ll be in Scotland :)
How do you like NRW? I somehow managed to only visit this area once for a job interview and am otherwise completely unfamiliar :)
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No nougat? That is sad, indeed!
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It´s a wonderful winter cake!
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By hazelnut brittle do you mean Hazelnusse-Krokant? And could you tell me the German name for the baking nougat? I'm sure I'll have seen it and probably recognise it from the name, but have never actually wondered about what it is when I see it in shops.
This does certainly look very tasty, maybe I'll just go ahead and make it myself since I don't think I'll be in Germany until next February. I wonder if it would work to use Mandel Brotaufstrich in place of the marzipan/cream mix...
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Baking nougat would be either Backnougat or Back-Nougat (schnittfest), I buy mine at Kaufland and use the cheapest variety (by RUF, I think), about 89 cents per 125 g.
The Brotaufstrich could work... depends on its consistency, I think. It needs to be a cream that can hold the weight of the upper layers without leaking out at the sides.
Which part of Germany do you usually visit?
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Googling RUF Backnougat does turn up a familiar looking packet, so hopefully I'll be able to pick some up - or just ask the in-laws to bring some over when they visit later this summer.
The Brotaufstrich is not dissimilar to Nutella, perhaps slightly thicker. It's reeeeally tasty in cakes. I generally only use fairly thin layers of filling between bits of cake, so I might get away with it. But then again, melting marzipan does sound like fun! And it's certainly easy for me to get hold of marzipan, rather than using up my precious stock of Mandel Brotaufstrich. I wish I had a Rewe nearby...
I visit NRW for the most part. My fiancé was living in Düsseldorf, so that's the city I know best. But now that we live together in England, when we go back it's to stay with his parents in Mönchengladbach.
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I googled it, too and it turns out, RUF calls their Backnougat simply Nuss-Nougat.
The marzipan should not melt as such, just soften so it´s easy to combine with the cream. I had to find out that marzipan is not the same everywhere. My Marzipan Galleons/Dubloons (recipe in my Christmas biscuit post somewhere here) failed spectacularly when I used Somerfield marzipan that did well as a Stollen filling, though. I guess I´ll have to have my mum send some over this Christmas when we´ll be in Scotland :)
How do you like NRW? I somehow managed to only visit this area once for a job interview and am otherwise completely unfamiliar :)
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I get loads of requests all through winter for this cake.
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