Torta de Santiago
- 150g Turron Duro (crunchy nougat)
- 150g Turron Blando (creamy nougat)
- 18g Greek yogurt
- 3g Baking soda
- 6g Baking powder
- 3g Lemon
- 150g Eggs
- Salt (pinch)
- 125g Almond flour
- 250g Fondant or icing sugar (for decoration)
- Almonds (for decoration)
- Wax paper (for lining the mold)
INSTRUCTIONS:
1. Finely grind the hard nougat
2. Mix Greek yogurt, baking soda, and baking powder
3. Grate the lemon peel
4. Hand-crush the soft nougat until it becomes flour-like
5. Lightly grease a 7x7 inch mold and place a 12x12 inch wax paper inside the mold
6. Separate the egg whites from the yolks
7. Beat the egg whites until stiff peaks form with a pinch of salt
8. In a large bowl, combine the soft nougat with the egg yolks and beat by hand
9. Add the yogurt mixture and continue mixing by hand
10. Add the crushed hard nougat, almond flour, and grated lemon peel
11. Finally, fold in the stiff egg whites and mix gently
12. Bake at 350°F for 20 minutes
13. Remove from the oven and let it cool
14. Unmold and decorate with fondant or icing sugar and almonds.
ENJOY!