CakeChristmas
CakeChristmas
Small rectangles of white nougat with almonds and pistachios, thin azymes leaves on top and under. Several cuts show a red strip of fruit paste passing through the middle, without coulis or outer trim.
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Cakes with surprises / Fruit & confectionery

White Nougat with a Red-Berry Stripe

A recipe by CakeChristmas / Updated on 30 October 2026.

A thin sheet of fruit paste runs through the bites in the middle of almonds and pistachios.

24 rectangles of white nougat with central red stripe / Syrups cooked with thermometer and aerated meringue

12Indicative portions
45 minPreparation
15 minBaking
12 hRest & Cooling
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A layer of red fruit paste is enclosed between two layers of hot nougat in the frame, then the block is cut after taking.

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Original quantity: 12 servings.

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Preparation

  1. Line a frame of 18 x 18 cm with baking paper and then an edible wafer paper at the bottom. Roast almonds and pistachios for 10 minutes at 150 °C and keep them warm.
  2. Before cooking the syrups, spread the fruit paste between two papers in a 16 x 16 cm square, about 3 mm. Remove the top paper and keep this square handy.
  3. In a saucepan cook sugar and water at 145 °C. In a second, heat the honey to 130°C. Use a thermometer and monitor both pans.
  4. When the honey approaches its temperature, turn the whites to the beater. Pour the honey into the net against the wall, then the sugar syrup at temperature, while whisking at medium speed.
  5. Whisk for another 5 minutes until thickened, then quickly incorporate the dried fruits. Place half of the mixture in the frame and mix with a spatula. Lay the fruit paste sheet, remove its paper and cover with the remaining nougat and tamp down.
  6. Cover with the second edible wafer paper, press flat and allow to take 12 hours at room temperature. Cut into 24 rectangles of about 3 x 4.5 cm with a slightly oiled blade. The bites on the edge may show a shorter red line.

Preserve and Serve

2 weeks cool and dry, each bar packed; avoid moisture.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

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