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🍰 Delicious Cinnamon Nougat Cake

249 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut the nut nougat cream into small pieces and warm them up slightly until soft.
  2. 2. Beat the butter until creamy and smooth.
  3. 3. Split the vanilla pod lengthwise in half and scrape out the tiny seeds (the pulp) with a knife.
  4. 4. Mix the butter with the vanilla seeds, cinnamon, eggs, and the warmed nut nougat cream one after the other.
  5. 5. Mix the flour with the baking powder and sift the mixture over the butter cream.
  6. 6. Stir the dry ingredients and the milk alternately into the mixture until you have a smooth batter.
  7. 7. Pour the batter into a loaf pan that is 25 centimeters long.
  8. 8. Preheat the oven and bake the cake at 180 degrees Celsius conventional heat (160 degrees Celsius fan-forced or gas levels 2 to 3) for 40 to 50 minutes.
  9. 9. Cover the cake with aluminum foil during the last 15 to 20 minutes of baking time if it is getting too dark.
  10. 10. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely.
  11. 11. Roll out the marzipan paste flat.
  12. 12. Cut leaf shapes out of the marzipan and press a center vein into each leaf using the blunt back of a knife.
  13. 13. Knead the remaining marzipan pieces together and roll them into a thin cord.
  14. 14. Decorate the cooled cake with the marzipan leaves and the cord, which serves as a branch.

Nutrition per serving