Recipe 31: Nougat ‘leave them speechless’ gateau

By admin
29 October 2011


200 g Stork Bake, softened

310 ml (1¼ c) caster sugar

5 ml (1 t) vanilla essence

4 extra-large eggs

625 ml (2½ c) cake flour

10 ml (2 t) baking powder

180 ml (¾ c) vanilla yoghurt


100 g Stork Spread

180 ml (¾ c) sugar

60 ml (¼ c) evaporated milk

20 marshmallows, chopped

10 ml (2 t) vanilla essence

125 ml (½ c) red glacé

cherries, chopped

375 ml (1½ c) chopped mixed nuts

250 ml (1 c) cream

125 ml (½ c) sherry

Vanilla icing

50 g Stork Spread

250 ml (1 c) icing sugar, sifted

5 ml (1 t) vanilla essence


To Decorate

250 ml (1 cup) shredded coconut

berries and frosted roses


Preheat the oven to 160 °C and grease a deep 24 cm cake tin.

Line with greaseproof paper and grease again.

Cream the Stork Bake and sugar until light and fluffy.

Add the vanilla essence and one of the eggs.

Beat well.

Add the rest of the eggs, one at a time, beating well after each addition.

Add the flour, baking powder and yoghurt and stir until mixed.

Spoon into the prepared tin and smooth the top.

Bake for 1 hour until done.

Allow to cool in the tin for 10-15 minutes then turn out on a wire rack to cool completely.


Heat the Stork Spread, sugar and evaporated milk over low heat until the sugar has dissolved.

Bring to the boil and simmer, stirring, for 5 minutes.

Add the marshmallows and heat gently, stirring until melted.

Remove from the heat and leave to cool slightly.

Add the vanilla essence, cherries and nuts and mix well.

Whip the cream until soft peaks form and add the cooled marsh¬mallow and fruit mixture.

Beat until thick and fluffy.

Cut the cake into three layers.

Put the bottom layer on the base of the cake tin and sprinkle with sherry.

Spread with a third of the nougat filling and top with the middle layer of cake, another layer of filling and the third cake layer.

Spoon the remaining filling on top and smooth.

Refrigerate for 5 hours or overnight.

Vanilla icing

Beat the Stork Spread until fluffy and add the icing sugar.

Beat well, add the vanilla essence and a few drops of milk until the icing is soft enough to spread.

Remove the cake from the tin and spread the vanilla icing thinly around the cake.

To decorate

Use your hands to press coconut onto the icing on the side of the cake.

Put the rest on top.

Decorate the cake with fresh berries and frosted roses or petals.

Makes 1 cake.

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