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Genoise cake layer as base for the nougat
Preparation info
- Yield:
One
half sheet cut into 12 circles, each measuring 3 inches in diameter , each weighing approximately 1½ to 2 ounces - Difficulty
Medium
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient | Baker’s percentages |
Method
- Sift flour and salt three times, depositing the mixture onto a sheet of parchment and set aside.
- Place the eggs and sugar into a stainless steel bowl set over a pan of simmering water (the water should not touch the bottom of the bowl).
- Heat the mixture, whisking constantly, until it reaches 110°F.
- Transfer the mixture to the bowl of an electr
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Components
- Genoise cake layer as base for the nougat
Part of
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