Dairy Nougat Trougat

I love treating my child’s teachers. Comes Rosh Chodesh and I’m always on the lookout for something special and different for the teachers, and of course dairy! Dairy just speaks to me. Whenever we come across a recipe my family specializes in converting it to milchig. Margarine to butter, whip to heavy cream, chocolate to milchig chocolate, and… you get the picture! Delicious dairy delights that’s us! So enjoy another one of our yummy milchig creations. Try it. It pays!

Cake:

1 1/3 cup Baker’s Choice nougat chips
1 stick butter
4 eggs
1/8 tsp. salt
1 tsp. vanilla extract
1 1/3 cup flour
2 T. cocoa
2 c. sugar
½ tsp. baking powder

Cream:

2 yolks
1 stick butter
¼ c. sugar
½ T. vanilla sugar
¼ cup water
8 oz. white dairy chocolate
2.5 oz. whip or heavy cream

Directions:

Cake:
Melt nougat chips and butter. In separate bowl beat eggs and sugar until light and foamy. Add melted
ingredients. Mix. Add rest and combine. Put onto cookie sheet and bake on 350 degrees for 25-30 minutes.

Cream:
Beat first two ingredients. Melt the next four ingredients. Then combine everything in the mixer.

Assembly:
Pour the cream onto the cake. Freeze for 1 hour. Cut 2-inch strips. Then layer one on top of the other
(two layers as shown). Cut into two by two inch squares. Cut every square in half to create a triangle.
Stand it up sideways and spritz with Baker’s Choice Dairy Caramel Cream.