Museum Cake

Melt the nougat, grind the onions. Mix everything together with the bitter almond flavoring and press onto the bottom of a cake springform pan. Soak the gelatine, heat the white wine. Squeeze gelatin and let it melt in the wine. Mix sugar, cheese, liqueur, orange juice, juice of one lemon and the pulp of the vanilla pod. Stir in the gelatine.

As soon as the cream begins to gelatinize, fold in the whipped cream. Fill everything into the cake springform pan, smooth it out. Refrigerate.

Related Recipes:

Nougat RingsFor the nougat rings, knead together the powdered sugar, flour, speculaas spice, butter and egg yolks with a... Raspberry Cream CakeA great cake recipe for any occasion: Beat egg yolks with sugar until creamy, whip egg whites with salt until... Fig and Curd CakeA simple but delicious cake recipe: Dough: Coarsely chop dried figs, drizzle with rum and let sit for about 30... Snowman Winter CakeFor the snowman winter cake, beat the eggs, sugar and cinnamon until creamy. Mix the flour with the baking... Black Forest CakeFor the Black Forest Cake, separate the eggs. Beat the yolks and water until foamy and gradually add 2/3 of... Carrot and Apple CakeA cake recipe for all foodies: Put almond kernels in boiling water, after about 2 min. put them in a sieve... Lemon Mango TartletFor the lemon mango tart, prepare a springform pan with a diameter of 23-25 cm. Place the Bastogne cookies in... Mango CakeShortcrust dough: Knead all the dough ingredients in a wide first with the hand mixer (dough hook) and then... 4 Seasons CakeFor the 1st cake layer, beat eggs and powdered sugar until fluffy and carefully fold in flour. Bake at 180 °C... Nougat Yeast DumplingsFor the nougat yeast dumplings, crumble the yeast, mix with the milk, dust with 50 g flour and leave to rise...