Gorilla
Aug 24th, 2004, 08:43 PM
Here is the recipe from the Cake Scoffer book, originally by Steve of Veggies catering (yum!) It's ok - the book says non-profit making campaigners can reproduce parts of the book. :)
Nougat layer:
225ml soya milk
4.5oz soya margarine
12oz sugar
2 tbsp vanilla essence
6oz dried soya milk
Toffee layer:
6oz sugar
6oz margarine
125ml soya cream
1.5 tbsp golden syrup
Plus approx 250g good plain chocolate
1. Put the first four nougat ingredients in a large pan. Heat, stirring constantly until it bubbles all over and triples in size (113 degrees C if you have a sugar thermometer). Keep at this temperature for 3 mins.
2. Remove from the heat and cool. While it is cooling, melt 100g of the chocolate and pour into a large square or rectangular cake tin lined with greased greaseproof paper. Coat bottom of tin. Allow to set.
3. Stir the vanilla essence and dried soya milk into the cooled nougat gradually, until you get a smooth, creamy paste. Pour over chocolate layer and level with spoon. (Book suggests to add a tbsp of malt extract also). Freeze until set.
4. Place all toffee ingredients in a pan and heat to same temperature as nougat. Keep at this temp for 5 mins, then pour on top of nougat. Level and freeze for an hour, then cut into 24. Freeze overnight.
5. Melt the rest of the chocolate. Separate the bars and coat with the chocolate (it's fiddly, but fun). Chill, then devour!
BTW, you can turn this into 'Topic' or 'Snickers' by adding chopped hazelnuts or peanuts.
:D :D :D
Nougat layer:
225ml soya milk
4.5oz soya margarine
12oz sugar
2 tbsp vanilla essence
6oz dried soya milk
Toffee layer:
6oz sugar
6oz margarine
125ml soya cream
1.5 tbsp golden syrup
Plus approx 250g good plain chocolate
1. Put the first four nougat ingredients in a large pan. Heat, stirring constantly until it bubbles all over and triples in size (113 degrees C if you have a sugar thermometer). Keep at this temperature for 3 mins.
2. Remove from the heat and cool. While it is cooling, melt 100g of the chocolate and pour into a large square or rectangular cake tin lined with greased greaseproof paper. Coat bottom of tin. Allow to set.
3. Stir the vanilla essence and dried soya milk into the cooled nougat gradually, until you get a smooth, creamy paste. Pour over chocolate layer and level with spoon. (Book suggests to add a tbsp of malt extract also). Freeze until set.
4. Place all toffee ingredients in a pan and heat to same temperature as nougat. Keep at this temp for 5 mins, then pour on top of nougat. Level and freeze for an hour, then cut into 24. Freeze overnight.
5. Melt the rest of the chocolate. Separate the bars and coat with the chocolate (it's fiddly, but fun). Chill, then devour!
BTW, you can turn this into 'Topic' or 'Snickers' by adding chopped hazelnuts or peanuts.
:D :D :D