The Christmas Recipes – Part 22

The Christmas Recipes – Part 22

Cloudberry Cream / Moltekrem

Cloudberry Cream / Moltekrem

French Nougat With Pistachio / Fransk Nougat Med Pistasj

French Nougat With Pistachio /
Fransk Nougat Med Pistasj

Chocolate Cake with Marzipan Cover / Sjokoladekake med Marsipantrekk

A cake recipe found in “Kaker til Kaffen” (Cakes for the Coffee) published by Hjemmets Kokebokklubb in 1979
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French Nougat With Pistachio / Fransk Nougat Med Pistasj

A classic sweet recipe found on godt.no133_fransk nugat_post

There are three basic kinds of nougat. The first, and most common, is white nougat (“mandorlato” or “torrone” in Italy), made with beaten egg whites and honey; it appeared in Cremona, Italy in the early 15th century and in Montélimar, France, in the 18th century. The second is brown nougat ( nougatine in French) which is made without egg whites and has a firmer, often crunchy texture. The third is the Viennese or German nougat which is essentially a chocolate and nut (usually hazelnut) praline.

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