1. Place all Group 1 ingredients in mixing bowl.
2. Whisk for 1 minute on low speed.
3. Scrape down.
4. Whisk for 5-7 minutes on top speed.
5. Fold in the broken nougat or toffee brittle and mix through.
6. Line a Tunnel Torte Mould with sponge sheet 1 cm thick.
7. Fill prepared mould with Nougat Cheesecake Filling.
8. Refrigerate overnight.
9. If you do not have a Tunnel Mould you can spread filling onto a ½ sponge sheet topped with the other
½ of the sponge sheet.
10. Dust with icing sugar and place a rosette of cream topped with a piece of spun sugar on each
portion.
Yield: Notes: If you do not want to make nougat you can buy a proprietary toffee brittle and crush before using.
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Cheesecakes Custards & Mousses
A Yellowish powdered premix for a lemon flavoured cheesecake, bake and cold set, freeze/thaw stable.
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An off white powder based premix for mousse fillings and tortes using yoghurt, milk, cream and fresh fruit.
View product33-47 Derby Street Silverwater NSW 2128