| | Nougat glaze
Nougat glaze
Nougat glaze 4.3-5 9
  • Calories: 1553 kj
  • Fat: 20g
  • Carbohydrates: 10g

How to Make:

  1. Lightly grease a 7cm deep, 20cm (base) round cake pan. Using an electric mixer, beat caramel in a small bowl until smooth. Pour into base of prepared pan. Wash and dry beaters. Beat egg yolks and sugar in a large bowl until pale and thick. Add cream, vanilla sugar and vanilla essence. Mix well to combine. Wash and dry beaters.
  2. Beat eggwhites in a seperate bowl until stiff peaks form. Fold into egg yolk mixture until just combined. Fold meringue and almonds into egg yolk mixture.
  3. Carefully spoon meringue mixture over caramel. Smooth surface. Cover surface with plastic wrap. Wrap pan in foil. Freeze overnight.
  4. Dip pan in hot water for 1 minute. Turn out onto a platter. Smooth caramel. Slice and serve with berries.
Time for preparing:
8 min.


  • 1/2 cup Top 'n' Fill Caramel
  • 4 eggs, separated
  • 1/2 cup caster sugar
  • 300ml thickened cream
  • 2 tablespoons vanilla sugar
  • 1 teaspoon vanilla essence
  • 100g packet meringue nests, crushed
  • 1/4 cup flaked almonds, toasted
  • berries, to serve