Tarta de Nugtella

Hola friends of green baking,

The cool season is coming, so the treats can be a little more generous. So today we have a recipe for a super-delicious cake. The Tatra de Nugtella contains 400g Nugtella so it's not for the calorie-conscious, but it's delicious and the marijuana-infused nut nougat cream will keep you floating on your hips even if you're a bit heavier.

This is how it is done:

1. Preheat the oven to 180°C and grease a springform pan (23cm) with butter and dust with flour or breadcrumbs.
2. Melt the chocolate over a bain-marie or in the microwave and leave to cool briefly.
3. Beat the egg whites with a pinch of salt until stiff.
4. In a separate bowl, mix together the butter and the Nugtella, if you want it extra hard, use a mixer. Cannabis butter Then stir in the rum (or hazelnut liqueur), the egg yolks and the ground hazelnuts.
5. Now stir in the liquid chocolate and fold in the beaten egg whites, not all at once, but in small portions.
6. Pour the batter into the springform pan and bake at 140°C for about 50 minutes, the tarta should come away from the side of the pan.
7. Leave the cake to cool completely before putting the topping on.

Making the glaze:

1. Skin the hazelnuts by blanching them or putting them in the oven for a few minutes and then rubbing off the skins.
2. Lightly toast the skinned hazelnuts in a pan without fat over a low heat until they are golden. Stir them constantly so that they do not burn. Then leave the hazelnuts to cool.
3. Heat the whipped cream, rum or hazelnut liqueur in a saucepan and melt the chocolate (you can also use a Cannabis chocolate can also be used here). Then leave to cool slightly, stirring constantly, until the mixture has the right consistency to be spread on the tarta.
4. Spread the cream and chocolate mixture on the cooled cake and garnish with the hazelnuts.

Have fun baking it and especially flying it afterwards 😉

Until the days, hasta luego

Your Juan