Roxy cake

Ingredients for Roxy cake

Instructions for Roxy cake

To prepare the Roxy cake recipe, please follow these instructions:

Egg and sugar are whipped hot over water bath, poured into another cold bowl and whipped cold 2-3 minutes.
Stir wheat flour, potato flour and baking soda in.

The dough poured into a large pan and baked approx. 20 minutes at 200 degrees C. alm. oven. Cool.

Hard nougat:
Just share hazelnuts and sugar. Chop the hazelnuts roughly. Behind hazelnuts at about 180 degrees C. alm. Oven in the oven until they are light brown, remove them. Heat the sugar on a teflon pan or in a saucepan when the sugar is melted, pour the hazelnuts into stirring so that the nuts are covered and pour the pulp on a piece of baking paper. Simply crush the nougat with a cake roll or the like when you need it.

Butter cream:
Soft butter is whipped with flour on the highest gear for 25 minutes, the butter cream must be light and foamy. Add egg yolk and whip. Add egg white and whip again.

Aggregation:
The bottom is divided into 4 equal strips. Two of the strips are lubricated with butter cream and the other two strips are laid over, sides and top are lubricated with a thin layer of butter cream.

The top is coated with rolled marcipan. The one you can buy the finished roll.

The sides are turned in crushed nougat, on top of which is decorated with chocolate glaze.