“TORRONE MORBIDO”Soft Nougat

Birth of the nougat…

The nougat has ancient origins. It was probably prepared in 1441 on the occasion of a great marriage between Bianca Maria Visconti and Francesco Sforza.The cake was made in Cremona, a small town near Piacenza, it has the shape of “Torrazzo”, the beautiful bell tower built next to the Cathedral in Cremona.

“TORRAZZO”: the Cathedral’s bell

tower

Ingredients

720gr sugar240 ml water60ml glucose syrup480gr honey120 gregg white60 gr sugar2 wafer rectangular sheets

100 gr orange peel500 gr peeled almonds500gr hazelnuts80 gr pistachios

Whip the white of eggs together with 60 gr sugar

Pour the honey into a pot

Make 720 gr sugar get hot with water and glucos syrup

Mix warm honey white of the eggs and sugar whit syrup … stir slowly …

Toast almonds, hazelnuts and pistachios into the oven; then add them to the mixture you made before when they are hot.

Mixturing and shapingPut a wafer sheet in a baking pan

Cover the mixture with the second sheet and let the cake get cold.

Confection: cut the nougat into small slices

Wrap the nougat into a Christmas paper and …

… Merry Christmas by…5° A 4° A