Capuchin Nougat
Origin: Castile, Spain
Source: Anonymous, 1921
Ingredients
- 6 egg whites
- 1 egg yolk
- 2 1/2 pounds butter
- 8 ounces sugar
Instructions
- Beat the egg whites and yolk together very well until fluffy.
- Grease a long, narrow mold with butter and pour the beaten eggs into it.
- Bake in a gentle oven until set.
- Make a syrup from the sugar.
- Once the cake is baked, pour the syrup over the top and prick it all over with a pin so that the syrup penetrates throughout.
- Return to the oven. Once done, turn it out of the mold without pressing it.
- Leave it in the mold for one day before serving.